Moroccan Spiced Tagine
A hearty and aromatic Moroccan stew, featuring a warming blend of traditional spices like coriander, cumin, cinnamon, and ginger, cooked slowly to perfection in a tagine or Dutch oven. With no special letter, only text with comma or dot
Ingredients
- 2 tablespoons tallow or unsalted butter
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 pound chicken thighs or beef stew meat cubed (optional)
- 1 can (14.5 oz) diced tomatoes undrained
- 2 cups chicken or vegetable broth
- 1/2 cup dried apricots halved (optional)
- 1/4 cup fresh cilantro or parsley chopped for garnish
Instructions
- Heat tallow or butter in a tagine or Dutch oven over medium-high heat until shimmering.
- In a small bowl, mix ground coriander, ground cumin, ground cinnamon, smoked paprika, ground ginger, salt, and black pepper.
- If using meat, add chicken or beef to the hot fat and brown on all sides. Remove meat and set aside.
- Add chopped onion to the tagine and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the prepared spice mix and cook for 1 minute, stirring constantly, until aromatic.
- Return meat to the tagine (if using). Add diced tomatoes and chicken or vegetable broth. Bring to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 1 hour (for chicken) or 1.5-2 hours (for beef) or until the meat is tender and the flavors have melded. Add dried apricots during the last 30 minutes of cooking if desired.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley.
Notes
For a vegetarian version, use vegetable broth and add chickpeas, sweet potatoes, or lentils. Serve hot with couscous, rice, or crusty bread. Garnish with fresh cilantro or parsley.