Moroccan Tagine
Dive into the exotic flavors of North Africa with this Moroccan Tagine, a hearty and aromatic dish that's perfect for cozy dinners or impressive gatherings. Featuring tender cubes of lamb or chicken, vibrant sweet potatoes, carrots, and chickpeas, this one-pot wonder is elevated by a fragrant blend of warm spices like cinnamon, ginger, cumin, and turmeric. Sweet dried apricots and a touch of honey add a subtle sweetness that pairs beautifully with the savory, slow-simmered sauce. Cooked in a traditional tagine pot or Dutch oven, this dish becomes a rich and flavorful masterpiece, garnished with fresh cilantro for a burst of color and freshness. Serve it over fluffy couscous or warm flatbread for a truly authentic Moroccan experience. Ready in just over 90 minutes, this recipe is perfect for anyone looking to create a deeply satisfying meal with minimal fuss.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 500 grams boneless lamb or chicken thighs, cubed
- 1 medium sweet potato, peeled and diced
- 2 medium carrots, sliced
- 400 grams canned chickpeas, drained and rinsed
- 100 grams dried apricots, chopped
- 500 milliliters chicken or vegetable stock
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large tagine pot or Dutch oven over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the ground cinnamon, ginger, turmeric, cumin, and paprika, stirring well to coat the onions and garlic in the spices.
Add the cubed lamb or chicken and cook, stirring occasionally, until the meat is browned on all sides.
Add the sweet potato, carrots, chickpeas, dried apricots, and stir to combine with the meat and spices.
Pour in the chicken or vegetable stock and add the honey, salt, and black pepper. Mix well.
Reduce the heat to low, cover the tagine pot, and let simmer for 1 hour, stirring occasionally to prevent sticking.
Uncover the pot and simmer for an additional 15-20 minutes to allow the sauce to thicken slightly.
Taste and adjust the seasoning if needed, adding more salt or spices according to preference.
Garnish with fresh chopped cilantro if desired, and serve the Moroccan Tagine hot with couscous, rice, or flatbread.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 24.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1126 mg | 24% | |
*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.
