Lamb-and-Apricot Tagine with Almond Couscous
Tagines are one-pot wonders: lots of ingredients but not so much work, and the stews always have layers of flavor.
Chicken Tagine with Herbs and Harissa Olives
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.
Root Vegetable and Cauliflower Tagine with Parsley Yogurt
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.
Shrimp-and-Vegetable Tagine with Preserved Lemon
Preserved lemons adds a citrusy tanginess to this hearty Moroccan shrimp stew.
Chicken Tagine with Artichoke Hearts and Peas
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.
Shrimp Tagine with Green Olives, Fennel and Preserved Lemon
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.
Lamb Tagine with Green Olives and Lemon
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.
Chicken with Carrots and Olives
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.