In Morocco and across North Africa, you’ll spot them on every corner the iconic conical clay pots set over glowing coals. But don’t worry: you can easily recreate the fragrant, juicy magic of tagine at home without any special pottery. A good cast iron pot will do the trick just fine.
A Touch of African Magic in Your Home
Tagine (also spelled tažín or tajin) can easily be called one of the juiciest and most aromatic dishes in the world — and that’s no exaggeration. Its magic lies in slow simmering and the unique shape of the lid, designed to let steam and flavorful juices condense and drip right back down into the dish, keeping the meat and vegetables tender and full of flavor.
Tagine welcomes your creativity – it’s wonderfully flexible
The recipe below is a classic: chicken with preserved lemon, a staple in Moroccan cuisine. But tagine is incredibly versatile. Once you master the basics, don’t hesitate to experiment it loves variety.
Try lamb instead of chicken, or mix in different vegetables like carrots or eggplant, and even fruits like olives or prunes. Tagine can handle it all. And the reward? An irresistibly fragrant meal that will transport you straight to North Africa.
Ingredients for 4–5 servings:
- 2 tbsp olive oil
- 8 chicken thighs
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp Moroccan spice mix (see recipe below or use store-bought)
- 2 large tomatoes, chopped
- 1 tbsp honey
- 750 ml chicken broth
- 2 small preserved lemons (available in shops with Arabic, African, or Mediterranean products)
- 1 tbsp red wine vinegar
- A handful of green olives (preferably unpitted)
- 1 small fresh lemon
- ½ pomegranate
- 100 g feta cheese
- 1 bunch of fresh mint
- Sea salt to taste
- Couscous (as a side dish)
Moroccan Spice Mix
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1½ tsp fennel seeds
- ½ tsp whole black peppercorns
- ¼ tsp ground dried ginger
- 1 tsp ground cinnamon
- A pinch of saffron threads
Instruction
- Prepare the chicken:
Rinse and pat dry the chicken thighs, then lightly salt them. In a large non-stick pan or the base of a cast iron dish, heat 1 tbsp of olive oil. Sear the chicken thighs skin-side down until golden (about 8 minutes), then flip and brown the other side for about 5 minutes. Remove and set aside. - Prepare the vegetables and fruit:
Peel and coarsely chop the onion, slice the garlic thinly. Peel the preserved lemons, finely chop the peel. Slice half of the fresh lemon into thin rounds. Roughly chop the tomatoes and deseed the pomegranate. - Start the sauce base:
In the same pan or pot where you browned the chicken, add the second tablespoon of olive oil. Add the chopped onion and sauté gently for 2–3 minutes. Add the garlic and 2 tablespoons of Moroccan spice mix, stir well, scraping the bottom. - Build the sauce:
Add the chopped preserved lemon peel, tomatoes, cooled chicken broth, 1 tbsp of honey, and 1 tbsp of red wine vinegar. Mix everything and bring to a gentle boil. - Braise the chicken:
Return the seared chicken thighs to the pot, cover with a lid, and place in a preheated oven at 170°C (or 150°C in a fan oven) for 1 hour. - Finish and roast uncovered:
After 1 hour, remove the lid. Scatter in the olives, add fresh lemon slices, and drizzle with a little olive oil. Return to the oven uncovered and roast for another 20 minutes. - Adjust seasoning and serve:
Taste and adjust seasoning if needed — add more spice mix, lemon juice, salt, or honey to balance the flavors. - Serve:
Spoon the tagine over cooked couscous, garnish with pomegranate seeds, crumbled feta, and torn fresh mint leaves.
Enjoy your Moroccan feast full of color, flavor, and warmth
The Magic Power of Meal Vouchers
Before heading out to shop for your tagine ingredients, open the Můj Up app to find the nearest store that carries preserved lemons and check if your eStravenka balance is good to go.
It would be a shame not to use the magical power of ëStravenka to make your grocery bill lighter, whether you’re shopping in-store or online.
