Moroccan Tagine

 

Moroccan Tagine 🍲

Ingredients:

• 1 kg (2.2 lbs) lamb or chicken, cut into pieces
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups chicken or vegetable broth
• 1 can (400g) diced tomatoes
• 1 cup dried apricots, chopped
• 1 cup pitted green olives
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• Toasted almonds and couscous for serving

Instructions:

1. Prepare the Meat:

   • Season the lamb or chicken pieces with salt and pepper.
   • Heat olive oil in a tagine or heavy-bottomed pot over medium heat.
   • Brown the meat on all sides, then remove and set aside.

2. Sauté Aromatics:

   • In the same pot, add the chopped onion and sauté until soft.
   • Stir in the garlic and spices (cumin, coriander, cinnamon, ginger, paprika) and cook for 1-2 minutes until fragrant.

3. Build the Stew:

   • Return the meat to the pot.
   • Add the chicken or vegetable broth and diced tomatoes.
   • Bring to a simmer, cover, and cook over low heat for about 1.5 to 2 hours, or until the meat is tender.

4. Add Finishing Touches:

   • Stir in the dried apricots and olives, and cook for an additional 15-20 minutes.
   • Garnish with fresh cilantro and parsley just before serving.

5. Serve:

   • Serve the tagine hot, with toasted almonds sprinkled on top.
   • Accompany with couscous for a complete meal.

Cooking Tips:

• For a vegetarian version, substitute the meat with chickpeas and add more vegetables like carrots and zucchini.
• Adjust the spice levels to your taste by adding more or less of each spice.

Serving Suggestions:

• Pair with a refreshing mint tea or a light red wine if you prefer an alcoholic beverage.
• Tagine is traditionally served with flatbread or couscous.