Tagine Recipes

Tagines are one-pot wonders: lots of ingredients but not so much work, and the stews always have layers of flavor.

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.

For 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.

Preserved lemons adds a citrusy tanginess to this hearty Moroccan shrimp stew.

To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants.

For a distinctly Moroccan broth, this quick and delicious one-pot meal is made with ground ginger, olives and preserved lemon.

Though a tagine usually is made with chicken or lamb, almost any protein can be used in place of these classic options. This flavorful recipe calls for swordfish steaks, which pairs perfectly with Moroccan spices.

When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan 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.

Middle Eastern cooks often stew chicken slowly in clay pots. Grace Parisi's intensely flavorful recipe here borrows ingredients common in Tunisian tagines (cumin, cinnamon, lemon, garlic and olives) for a fast, fragrant sauté.

Christine Manfield created this fragrant stew after a trip to Morocco's High Atlas Mountains.

This tagine gets extra flavor from the pre-grilled chicken with smoked paprika and chipotle chiles.