tagine

A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon.  Cooked in a tagine.

Moroccan Chicken with Lemon and Olives

paprika

cumin

ginger

turmeric

cinnamon

black pepper

extra virgin olive oil

chicken, 3-4 lbs,

Salt

garlic,

onion, chopped

green olives, pitted

raisins

water

cilantro

flat-leaf parsley

Marinate chicken in spice rub: Combine all the spices—paprika, cumin, ginger, turmeric, cinnamon, black pepper—in a large bowl.
Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

Brown chicken pieces in tagine or skillet: If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat.
 
If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the olive oil in the skillet on medium high heat.
In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned.

Add garlic and onions, cover and cook: Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes.

Add lemon, olives, raisins, water, then cover and simmer: Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water.
Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serve with couscous, rice, or rice pilaf.

"Great success! I adapted slightly by using harissa paste.  Even my son, who is fussy loved the flavours. Used a skillet to brown everything off then transferred to tagine to slow cook on the oven. Meat falling from bones, and loads of lovely juice to soak into the couscous."

"This was so amazing!!!  Cooked it in a skillet using boneless, skinless chicken breasts (we don't like dark meat) and it still came out moist and delicious.  Picky hubby said I had to make this again.\r\nI also added some chopped up dried apricots along with the raisins because I had some that needed to be used up.\r\nI highly recommend using preserved lemon.  They are so easy to make and last for a long time."

"Quick, easy and yummy! Great recipe!Thanks!"

"This came out awesome! So flavourful and easy to prepare. I used dried cranberries as I didn’t haha was any raisins and the result was fantastic!"

"This is such a wonderful dish...the layers of flavors are like an explosion in your mouth.  I want to make this for a girlfriends birthday dinner and one of my guests does not eat meat.  I'm thinking of searing a piece of salmon for her...do you think that would work if I added it for the last 10 minutes or so of cooking?\r\nThanks for all of the good recipes over the years.  You're in my kitchen a lot with me and I'm never disappointed in anything I make for the first time!"

Make this tasty vegetarian tagine that kids will love as much as grown-ups. It's a great way to serve four of their five-a-day and it's freezeable

Butternut Squash & Chickpea Tagine

tbsp oil

red onion,finely chopped

garlic cloves,crushed

tsp grated ginger

½ tsp ground cumin

tsp coriander

¼ tsp mild chilli powder

bag frozen butternut squashchunks

carrots,cut into small dice

courgette,cut into small dice

tomatoes

chickpeas,drained

couscousor rice, to serve

Butternut squash & chickpea tagine

Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

A Moroccan classic. The mixture of spices is rich, complex, and delightful. Serve with the traditional couscous for a fabulous meal with an ethnic flair.

Moroccan Chicken Tagine

onion (chopped)

garlic

tomato

peas (frozen)

carrots (sliced)

olive oil

tsp curry

tsp chili powder

Tbsp fresh parsley (chopped)

salt ((paleo diet: sea salt))

lbs chicken (whole roaster

potatoes

Peel and slice potatoes 1/4" Place potatoes in water to avoid browning while you cook the chicken in tagine.

On the bottom of the tagine dish place the onions, carrots, tomatoes, and garlic. Place chicken pieces on top and season with the spices. Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly 1 cup of water.

Cover and cook over medium heat for about 1 hour. Check for doneness. The chicken should be tender and have an internal temperature of 165 degrees. You may have to remove some liquid as you go with a baster or ladle if it starts to run over the sides of the tagine base.

Drain potatoes and add them to the top of the tagine forming a circle. Cover and continue to cook for another 20 minutes until the potatoes are soft. Add the peas and cook for an additional 5 minutes uncovered.

Serve with couscous* or rice.

I usually purchase the boxed couscous(gasp) from the ethnic section of my grocery store.

As a side note, this recipe can be easily adapted to be made in a crock pot. Cook until the chicken is fork tender.

Fish fillets poached in a spicy tomato sauce, an abundance of vegetables and chickpeas. This Moroccan Fish Tagine is the perfect topping for couscous and it is done in 30 minutes! Delicious and healthy doesn&#x27;t get any better!

Moroccan Fish Tagine

onion,

bell peppers (red, yellow, orange & green) sliced

tsp smoked paprika

tbsp cumin

tsp turmeric

coriander

tsp chilli pepper/cayenne (optional)

tomato,

harissa

can of chickpeas (approximately 1 cup)

tsp bouillon powder

cilantro, washed, dried and roughly chopped

cod fillet (or any firm white fish.)

pepper

salt (only if needed)

Heat the tagine. Set the tagine on a...

Heat the tagine. Set the tagine on a low heat until warm; once the tagine is warm, increase the heat to a medium-high. If you're not using a tagine pot, skip the warm-up on low and heat your pot at medium-high.

Sauté onions & peppers. Coat the tagine with a...

Sauté onions & peppers. Coat the tagine with a generous amount of olive oil (about 2 tbsp or more). Add in the onions, sauté until translucence, then add the bell peppers. Cover the tagine and cook for 3 minutes.

Add spices, tomatoes, garlic & harissa. Once the...

Add spices, tomatoes, garlic & harissa. Once the bell peppers have begun to soften, add in the spices and stir to coat the peppers and bloom the flavours. Add the tomatoes and garlic. Cover the tagine and simmer for 3-4 minutes ⏤ if the tomatoes are really dry, add 2 tbsp of water from your water cup.

Toss in the chickpeas, bouillon powder, & water....

Toss in the chickpeas, bouillon powder, & water. Open the lid, add the chickpeas and bouillon powder and give everything a good stir. Pour the water over the mixture and cover the tagine for 10 minutes.

Time for cilantro & fish. Remove the lid...

Time for cilantro & fish. Remove the lid and taste the sauce; you may wish to adjust the salt at this point. I don't usually add any salt to the dish since the bouillon powder is pretty salty already, but it's a good time to check. Stir in the cilantro, then place the fish on top of the sauce. Cover the tagine, and simmer for 7 minutes.

Braise, Simmer & Cover. Now the fish has...

Braise, Simmer & Cover. Now the fish has been cooking for 7 minutes and is becoming soft. Scoop some of the sauce on top of the fish and move the chickpeas to the side so the fish can be submerged into the sauce. Cover and continue cooking for 4 minutes

Serve and enjoy.

A delicious Tunisian-inspired Tagine (with your choice of  Chicken or chickpeas)  Carrots, Cous Cous and flavorful Green Harissa Sauce. A one-pan meal that can be made in 45 minutes! Vegan and Gluten-free adaptable! 
&nbsp;

Tunisian Tagine (w/ Chicken or Chickpeas) Couscous &amp; Green Harissa Sauce

chicken or

salt and chili powder

carrots

onion

ginger-minced

garlic cloves- rough chopped

caraway seeds, optional but very tasty

salt

sugar

¼ cup dried apricots, diced (or sub raisins)

couscous

yogurt yogurt

Italian parsley, small stems OK

jalapeño

½ teaspoon smoked paprika

coriander (or cumin)

In a large heavy-bottom, ovenproof skillet or dutch oven heat to the oil. Cut chicken into bigger bite-sized pieces, 1-2 inches, and generously salt and pepper and sprinkle with chili powder (If using chickpeas, see notes). Sear chicken 5 minutes on each side, turning the heat down to medium if necessary until it&#8217;s golden brown. While chicken is searing, prep the veggies.

Slice the carrots at diagonal ⅓ inch thick. Slice the onions into rings ⅓ inch think, then cut into half-moons. Rough chop the garlic, and finely mince the ginger. Chop the apricots.

When Chicken is golden, remove it from the pan, and set it aside on a plate (it will finish cooking in the oven).  Add the onions and carrots to the same pan (adding a tad more oil if need be) and cook over medium-high heat for 3-4 minutes, stirring very often. Turn heat to medium and cook for just a few more minutes until onions become tender. Add the garlic and ginger, sauté for 2 minutes. Add the spices, and sauté for one minute to bring out their flavor. Add the salt, sugar, undrained tomatoes, dried apricots and water. Bring to a simmer and stir a bit. Once it&#8217;s simmering, stir in the couscous. Nestle in the chicken cover and place in the oven for 15 minutes.

While it&#8217;s baking, make the Green Harissa Yogurt Sauce &#8230;by placing the parsley or cilantro, garlic and jalapeño in a food processor and pulse (or finely chop) then place in a bowl. Stir in yogurt spices &amp; salt.

After 15 minutes, pull the pan from the oven. If you want the chicken to darken up a bit, broil for a minute or two. Scatter with the mint leaves and serve with Green Harissa Yogurt Sauce.

We’ve found so many fabulous recipes on this site- thank you!
I wanted to share that I made this in the slow cooker (because we didn’t have any oven-proof pots/pans that were big enough) and it turned out great! Just threw all the ingredients in and cooked it on low for 4 hrs. I added pearl couscous at the end and cooked it 15 min longer on low. 
I bet the original method of cooking this dish makes it all the more delicious, but wanted to share this option too!

This is the third recipe I've made  from this site and it was absolutely amazing!! Made it with just the chickpeas, reduced the cumin by half because I don't like the taste of cumin and the dish was perfect. I can't wait to try more recipes.

Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients.


Each serving provides 532 kcal, 33g protein, 65g carbohydrates (of which 21g sugars), 13g fat (of which 4.5g saturates), 12g fibre and 2g salt.



Slow cooker lamb and sweet potato tagine

lamb

harissa paste

garlic cloves, finely chopped or grated

tsp cumin

onion, roughly chopped

90 grams/3¼oz dried apricots, roughly chopped

90 grams/3¼oz drained pitted green olives

sweet potatoes,

350 milliliters/12fl oz chicken stock,

90 grams/3¼oz low-fat plain yoghurt

coriander,

sea salt

lemon, zest and juice

tsp sweet smoked paprika

red onion, finely chopped

green peppers, deseeded and roughly chopped

chicken stock cube

250 grams/9 ounces cherry tomatoes, halved, quartered if large

mint, leaves picked and roughly chopped

This hearty chicken casserole is low in fat, packed with veg and flavoured with harissa for a satisfying supper.

One-pot harissa chicken

chicken breasts

cherry tomato

harissa paste (we used Belazu Rose Harissa)

tbsp clear honey

can chickpea, drained and rinsed

Season the chicken breasts all over with the cumin and lots of ground black pepper. Heat the oil in a large non-stick frying pan and cook the chicken with the onion for 4 mins. Turn the chicken over and cook for a further 3 mins. Stir the onions around the chicken regularly as they cook.

Tip the tomatoes and 250ml water into the pan and stir in the harissa, honey, courgettes and chickpeas. Bring to a gentle simmer and cook for 15 mins until the chicken is tender and the sauce has thickened slightly.

 This healthy slow cooker tagine is the friend you want to see at the end of the day. You can even prepare it the night before and pop it in the fridge (in the slow cooker bowl) ready to cook in the morning. Serve with brown rice or whole wheat couscous.

Each serving provides 412 kcal, 26g protein, 38g carbohydrates (of which 22g sugars), 14g fat (of which 3g saturates), 15g fibre and 1.4g salt.

Slow cooker chicken and vegetable tagine

onions,

garlic cloves, chopped

chicken thighs, skin on, bone

carrots,

parsnips,

peppers (any colour), seeds removed,

oregano

tin chopped tomatoes

tin chickpeas,

tomato purée

½ lemon, juice only

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Chermoula fish tagine

white fish fillets

ghee oil

brown onion, finely chopped

celery sticks, trimmed, finely chopped

carrots, peeled, finely chopped

can diced tomatoes

mint

Lemon wedges (optional), to serve

continental parsley

red chilli, halved, seeded, finely chopped

garlic cloves, crushed

saffron

cumin seeds

lemon, juiced

Chicken and apricot tagine

(about 1.5kg each) whole fresh chickens

red onions, halved, thinly sliced

tbsp finely grated fresh ginger

saffron threads

tsp harissa (optional – see related recipe)

pkt dried apricots

tbsp chopped fresh continental parsley

Harissa (optional), extra, to serve

Here's the original apricot chicken, slow-cooked on the bone with spices. Create a fairytale dish with gold from saffron, warmth from ginger and sweetness from apricots.

Chicken & apricot tagine

1.7kg chicken pieces (such as drumsticks and thigh cutlets)

butter

brown onions, finely chopped

tsp ground ginger

tomato paste

milliliters (2 cups) Massel chicken style liquid stock

dried apricots

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