Tagine — a North African stew named after the clay pot in which it's prepared — is a hearty and warming dish that can be easily modified to taste. Here is our collection of enticing tagine recipes, from Lamb and Butternut Squash Tagine with Apricots to Root Vegetable and Cauliflower Tagine with Parsley Yogurt and more. Read on to discover your favorite variation of this deeply flavored dish.
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Chicken Tagine with Herbs and Harissa Olives
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This outstanding dish, inspired by a recipe from an organic farmer in Fez, Morocco, is especially flavorful because the bird is rubbed with tea before it's stewed and then roasted.
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Root Vegetable and Cauliflower Tagine with Parsley Yogurt
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For food and travel expert Aida Mollenkamp, spiced Moroccan tagines are a dinner party staple because they can be made in advance. "In case something impromptu happens," she says, "you're not stressed about the main dish." And tagines are incredibly versatile. This version is vegetarian, but lamb or chicken could be added.
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Shrimp and Vegetable Tagine with Preserved Lemon
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Preserved lemons are a Moroccan ingredient made by macerating whole lemons in lemon juice and salt until they're very soft. They add a citrusy tanginess to this hearty Moroccan shrimp stew from San Franscisco chef Mourad Lahlou.
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Chicken Tagine with Artichoke Hearts and Peas
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To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmered it in a spiced broth. Artichoke hearts add a lovely spring flavor to the dish. It's wonderful paired with a lemony Grüner Veltliner from Austria.
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Swordfish Tagine
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Tagines are usually made with chicken or lamb, but almost any protein can be used in place of the classic options. This flavorful recipe calls for swordfish steaks, which match perfectly with the dish's Moroccan spices.
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Lamb Tagine with Green Olives and Lemon
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When making most stews, cooks typically brown the meat before braising it. Here, 2008 F&W Best New Chef Ethan Stowell skips that step, which simplifies the recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives, and lemon; the broth is delicious over couscous.
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Chickpea Tagine
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Chef Christine Manfield created this fragrant stew of chickpeas, butternut squash, red potatoes, tomatoes, and zucchini after a trip to Morocco's High Atlas Mountains. It's finished off with fresh cilantro and served with yogurt and harissa.
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Lamb and Butternut Squash Tagine with Apricots
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The natural juices from the lamb and onion create steam that bastes the meat as it cooks over a low flame. The gentle heat ensures that the environment inside the tagine remains moist and does not dry out or burn. Savory lamb, salty olives, and ras el hanout are balanced by sweet butternut squash, apricots, and a touch of honey.
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Saffron Chicken Tagine
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This version of North Africa's deeply flavored tagine is designed for a large enameled cast-iron casserole, no earthenware tagine necessary. Don't be intimidated by the long list of ingredients; it consists mostly of spices and easy-to-find staples that you'll use over and over.
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Spiced Short Rib Tagine
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Lior Lev Sercarz, chef and owner of the spice company La Boîte in New York City, uses North African flavorings to make a delicious sauce for luscious short ribs.
