Moroccan tagine
Moroccan cuisine is widely known for its exquisiteness and robust flavors. The cuisine is an intriguing blend of Mediterranean, Middle Eastern, and African cuisines, coupled with Berber, Moorish, and Arabic influences. Moroccan dishes are not only flavorful, but they are also healthy, as Moroccans often use fresh ingredients and exotic spices. One of the most popular and iconic Moroccan dishes is the tagine.
Tagine is a slow-cooked stew that is named after the clay pot in which it is cooked. The pot has a conical-shaped lid that traps the steam and allows the ingredients to cook slowly, creating tender meat and aromatic flavor. Tagine is not only a dish but also a cooking method and a serving dish. The dish is perfectly suited for winter evenings, and it’s a staple meal in Moroccan households.
Tagine has diverse variations, depending on the ingredients used. Some tagines consist of meat, poultry or fish, while others are vegetarian dishes. The dish is characterized by its rich combination of spices and flavors, which can range from sweet to savory. One of the most notable aspects of the tagine is its use of aromatics, such as onions, garlic, and various forms of citrus, which provide a subtle complexity to the dish.
The star ingredient of the Moroccan tagine is preserved lemons. Preserved lemons have a salty sour taste and are produced by curing fresh lemons in a mixture of salt, lemon juice, and sometimes spices for several weeks. The process softens the lemon rinds and gives them a unique, intense flavor that is impossible to replicate with fresh lemons. Preserved lemons are a crucial ingredient in many Moroccan dishes, including tagine. Other components that give the dish the Moroccan twist is a unique blend of spices such as cumin, coriander, paprika, ginger, and turmeric.
Today, we will be exploring how to prepare a traditional Moroccan tagine. The dish we’ll be preparing is a Middle Eastern Moroccan tagine, which comprises of chicken, olives, preserved lemons, and warm spices. The chicken is marinated in a spice rub and cooked with sautéed onions, garlic, saffron, and tomatoes. The tagine is then finished with a sprinkling of fresh herbs and served with steamed couscous.
This Middle Eastern Moroccan tagine is a wholesome and flavorful meal that is easy to prepare. It is a perfect way to share an exotic and warming meal with family and friends. The dish is both comforting and healthy, making it a great option for those cold winter nights. So, grab your clay tagine and let’s get cooking!
Ingredients:
- 2 lbs boneless lamb shoulder, diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 cup chicken broth
- 1 cup chopped tomatoes
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1/2 cup chopped green olives
- 1/2 cup chopped dried apricots
- 1/2 cup chopped prunes
- 1 lemon, sliced
- 1/4 cup chopped fresh cilantro
Instructions:
- In a large bowl, combine the lamb, onion, garlic, ginger, cumin, cinnamon, paprika, turmeric, salt, pepper, and olive oil. Mix well and allow the mixture to marinate for at least 30 minutes.
- Preheat the oven to 350°F.
- In a tagine or a deep casserole dish, arrange the lamb mixture in a single layer. Add the chicken broth, tomatoes, carrots, and potatoes.
- Cover the tagine with the lid or with foil and place it in the oven. Bake for 1 hour.
- Remove the tagine from the oven and add the olives, apricots, prunes, and lemon slices.
- Cover the tagine again and return it to the oven. Bake for another 30 minutes, or until the lamb is very tender and the vegetables are cooked through.
- Sprinkle the cilantro on top of the tagine just before serving.
- Serve with couscous, rice, or bread.
Enjoy your delicious Middle Eastern Moroccan tagine!