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Try This Recipe for a Tasty Tagine

Photo by Caroline Attwood on Unsplash

Tagine is a tasty North African dish that often consists of stewed meat and aromatic flavors such as coriander and apricots. It is a wonderful dish to have at a dinner party as you can make a big batch of it. It’s delicious with bread dipped in or served with giant couscous. Here’s how to make it.


  • 1 pound of chicken thighs, cut into bite-sized pieces (or substitute with tofu or chickpeas for a vegetarian option)
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1 tin of diced tomatoes
  • 1 cup of vegetable broth
  • 1 cup of dried apricots, chopped
  • 1/4 cup of sliced almonds
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, for garnish


  1. In a large skillet or tagine pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
  2. Add the chicken (or tofu/chickpeas) to the skillet and cook until browned on all sides, about 5-6 minutes. Sprinkle the ground cumin, coriander, cinnamon, ginger, and turmeric over the chicken, stirring to coat evenly and releasing their aromatic flavors.
  3. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Add the chopped apricots and sliced almonds to the skillet, stirring to distribute them throughout the dish.
  4. Cover the skillet or tagine pot and let the tagine simmer gently over low heat for about 30-40 minutes, allowing the flavors to meld together and the chicken (or other protein) to become tender. Season the tagine with salt and pepper to taste, adjusting the seasoning as needed.
  5. Serve your tasty tagine hot, garnished with fresh cilantro or parsley for a burst of color and freshness. Enjoy your flavorful tagine with couscous, rice, or crusty bread to soak up all the delicious sauce.

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Written by Rosa

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