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A Moroccan tagine is a slow-cooked stew named after the traditional earthenware pot it’s cooked in. It’s rich in spices, tender meat (or vegetables), and often includes dried fruits and nuts for a sweet-savory balance.Moroccan cuisine is a vibrant fusion of Berber, Arab, Andalusian, and Mediterranean influences, characterized by slow-cooked stews, aromatic spices, and a balance of sweet and savory flavors. The tagine (both the dish and the clay pot) is one of Morocco’s most iconic culinary contributions, offering deep, layered flavors and tender textures.
Moroccan Tagine: Recipe,
Course: MainCuisine: Moroccan cuisineDifficulty: ModerateServings
6
servingsPrep time
1
hourCooking time
1
hour40
minutesCalories
420
kcalIngredients
1.5 lbs (700g) chicken, lamb, or beef (cut into chunks)
2 medium onions (thinly sliced)
3 cloves garlic (minced)
1 large carrot (sliced)
1 bell pepper (diced, optional)
1 zucchini (sliced, optional)
1 cup dried apricots, prunes, or dates (optional for sweetness)
½ cup olives (green or Kalamata, optional)
¼ cup almonds or walnuts (toasted, for garnish)
2 tbsp olive oil
- Spice Blend (Ras el Hanout Inspired)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp turmeric
½ tsp cinnamon
½ tsp paprika
½ tsp black pepper
1 pinch saffron (optional)
1 tsp salt (adjust to taste)
- Liquid Base
1 cup chicken or vegetable broth
2 tbsp tomato paste
1 tbsp honey or lemon juice (balances sweetness)
- Fresh Herbs (for garnish)
Fresh cilantro or parsley
Directions
- Prepare the Tagine (or Pot)
If using a traditional clay tagine, soak it in water for 30 minutes before use to prevent cracking.
If using a Dutch oven or heavy pot, heat olive oil on medium heat. - Brown the Meat
Season meat with half the spice mix and sear until browned (5 min). Remove and set aside - Sauté Aromatics
In the same pot, cook onions & garlic until soft (~5 min).
Add remaining spices and stir for 1 minute until fragrant. - Combine & Simmer
Return meat to the pot. Add carrots, bell pepper, zucchini, dried fruit, olives, tomato paste, and broth.
Bring to a gentle simmer, then reduce heat to low.
Cover and cook for:
Chicken: 45-60 min
Lamb/Beef: 1.5-2 hours (until tender) - Finish & Garnish
Stir in honey or lemon juice for balance.
Garnish with toasted nuts & fresh herbs. - Serving
Traditionally served with couscous, bread, or rice
Notes
- Vegetarian Option: Replace meat with chickpeas, sweet potatoes, and eggplant
- No Tagine Pot? Use a slow cooker, Dutch oven, or heavy pot.
- Storage: Keeps for 3-4 days in the fridge or freeze for 3 months.
- Spice Adjustments: Add harissa or chili flakes for heat.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories420
- % Daily Value *
- Total Fat
22g
34%
- Saturated Fat 6g 30%
- Cholesterol 85mg 29%
- Sodium 700mg 30%
- Potassium 800mg 23%
- Total Carbohydrate
32g
11%
- Dietary Fiber 5g 20%
- Sugars 18g
- Protein 28g 57%
- Calcium 60%
- Iron 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
