Moroccan Tagine

Learn how to make classic Moroccan Tagine.

It’s no wonder football is this country’s favourite sport: Morocco was the first African and Arab country to qualify for the second round of the FIFA World Cup.

As for the country’s food offerings, Moroccan cuisine is considered to be among the world’s most diverse. In fact, it is a fusion of Moorish, European and Mediterranean influences. Couscous and tagine are both traditional dishes; however, it is atai—green tea with mint leaves and other ingredients—that occupies the most important place in the Moroccan culinary culture.

Moroccan Tagine

Serves 2


1 preserved lemon

1 clove garlic, crushed

1 tbsp coriander

1 tsp black pepper

1 tsp ginger

1 tsp turmeric

Pinch of saffron

1 tbsp olive oil

1 tbsp butter

4 chicken drumsticks

1 red onion, chopped

10 olives


1. Cut preserved lemon in half, scoop and chop the flesh of 1 half and place it in the tagine pot. Set peel aside.

2. Add garlic, spices, olive oil and butter to the pot and mix. Coat chicken in the mixture and leave to marinade overnight.

3. Add chopped onion and cook on a medium heat for 20 minutes, stirring occasionally.

4. Add 250ml water to the sauce and leave to simmer for 45 minutes.

5. Use the reserved lemon skin and olives to decorate.

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