World Flavors Cookbook

Tagine (Chicken or Lamb)

The definitive Moroccan slow-cooked stew, named after the earthenware pot with a conical lid in which it is cooked. A perfect balance of savory meat, sweet fruits, and aromatic spices.

Cuisine: Morocco

Ingredients

• 1kg chicken pieces or lamb shoulder, cubed
• 2 preserved lemons, quartered
• 1 cup green olives, pitted
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 tsp ginger powder
• 1 tsp cinnamon
• Pinch of saffron threads
• Fresh cilantro and parsley, chopped
• Olive oil
• Salt and black pepper

Instructions

1. Brown the meat in a tagine or heavy-bottomed pot with olive oil.
2. Add the onions and garlic, sautéing until soft.
3. Stir in the ginger, cinnamon, saffron, salt, and pepper.
4. Add enough water or stock to halfway cover the meat. Cover with the conical lid.
5. Slow-cook on low heat for 1.5 to 2 hours until the meat is tender.
6. Add the preserved lemons and olives in the final 15 minutes of cooking.
7. Finish with fresh cilantro and parsley. Serve with crusty bread or couscous.