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  • Tagine - Moroccan slow-cooked stew

Tagine - Moroccan slow-cooked stew

Tagine is named after the clay pot with a conical lid that condenses steam and returns it to the dish for a succulent result without needing added liquid.

Most famous varieties: chicken with olives and lemons, lamb with prunes and almonds, kefta with eggs. The spice blend ras el hanout is essential. Eaten with bread straight from the pot.

Tagine - Moroccan slow-cooked stew
  • The conical lid condenses steam and returns it to the dish
  • Ras el hanout is a complex blend of up to 30 spices used in tagine dishes
  • The most famous versions are chicken with olives or lamb with prunes
  • Served straight from the clay pot and eaten with khobz bread
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Tagine recipes

Moroccan Chicken Tagine with Chickpeas and Apricots

Moroccan Chicken Tagine with Chickpeas and Apricots

Pot1h0
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