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    You are in: Home / Cookbooks / Tagine Recipes
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    Tagine Recipes

    Moroccan stews are traditionally cooked in an earthenware vessel called 'tagine", but If you don't have a tagine pot, a dutch oven or ovenproof stockpot will do just fine.

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    Chicken Tajine with preserved lemon is known to be Morocco’s second most popular dish after couscous and considered to be the national dish. Tajine is a pot which is made from heavy clay that has been glazed. The shape of the pot is designed to promote the return of all condensate to the bottom. The base of the pot is flat and circular with low sides, and the lid is a shape of a large dome. This recipe was shown on SBS's Food Safari by chef's Hassan M'Souli. I served it with Recipe #221217. Preparation time does not included overnight marinating time.

    Recipe #302238

    This delightful recipe comes from "Cooking Moroccan" by Tess Mallos. The meatballs do not need to be browned, which simplifies the prep. A tagine is an clay vessel, however, you do not need one to prepare this dish.

    Recipe #190713

    From the book Tagine: Spicy Stews from Morocco. This tagine is both fruity and spicy, though not too hot. The ginger and rosemary give a wonderful aroma! It can be made with chicken pieces, (I use boneless skinless breasts) pheasant or duck. Serves well with a buttery couscous and a leafy salad.

    Recipe #278491

    This is a great comfort meal that freezes well.

    Recipe #254531

    Found online and posted so I can find it again, this recipe comes from: http://www.tagines.com/chicken_carrots.cfm

    Recipe #283940

    1 Reviews |  By blucoat

    This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time.

    Recipe #129035

    5 Reviews |  By Annacia

    From Farid Zadi. "There is no typical tagine of Algeria—the country is too big, and the cooks are all too opinionated to agree on a typical dish," says Zadi. Still, this version epitomizes the spirit of Algerian cooking, with many flavors in perfect balance and no single ingredient overwhelming the others. And we found the savory, juicy meat (simmered with blood-orange preserves and apricots) and the spiced toasted pine nuts to be an absolutely delicious combination. This pairs well with Recipe # 289150

    Recipe #289148

    This was inspired by a fantatstic chicken tagine from Melbourne's Meccah Bah. It has a lovely balance of spice and sweetness. I've customised it from other tagine receipes I've found - and I think this produces the best result. Modest .. maybe.. try for yourself!

    Recipe #212534

    Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Rachel Ray

    Recipe #229388

    This tagine dish is to be cooked in a traditional tagine. Cooking times may vary slightly depending on size of tagine used and where it is being used. The preserved lemon adds a subtle flavour to the tagine but is not the predominent flavour...

    Recipe #251933

    13 Reviews |  By Rita~

    Iv'e been craving this since going to DC to meet others from zaar.We went to a place called the taste of Morocco. I found this recipe on line. Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal. This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape. A large dutch oven or something similar can also be used. Check out "the right place for Tagines": www.tagines.com.http://www.congocookbook.com/c0096.html

    Recipe #77530

    A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.

    Recipe #170193

    From Food and Cooking of Spain, Africa and the Middle East. As suggested by one reviewer, this is good with spinach and chickpeas added into the mix.

    Recipe #233235

    We had this quite often during our trips to Morocco. The actual recipe is one I adapted after we came home but I think it's pretty close to what you'd get in Morocco if you went there on holiday. Serve with rice or couscous.

    Recipe #106553

    I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.

    Recipe #87354

    2 Reviews |  By Nasseh

    This is my husband's favorite tagine. The main ingredients consist of onion, tomatoes, olives, & potatoes. Serve with Recipe #260654 to scoop up the sauce.

    Recipe #291686


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