Moroccan Tagine

Moroccan Tagine

293 Reviews 19 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h

“An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
  2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.

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Reviews (293)

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Have made this twice now, once with squash, and once with two peeled and chopped yams. The first time, I accidentally added an extra can of chick peas, and it was so good, I doubled it again the next time! Also added a teaspoon each of cinnamon and cumin. Beautiful recipe both times, big hit at my house.



If you know me at all, you know I love to cook. If you don’t know me, any of my friends will tell you that I’m pretty good at it. Last night was no exception, if I must say so myself. TagineIt’s called Tagine. A Tagine is a portable oven used in moroccan cooking. It’s also the name of a dish made from vegetables and meat. I cooked the meat separately this time, but I’m sure it would be terrific in the pot. It’s funny, I’m not really a big vegetable eater and some of the vegetables in this dish are not very appealing to me, but the combination of the vegetables and the spices makes this something special. You have to try it.



Despite the fact that I punched this up with a tablespoon of minced ginger root and about a teaspoon of lemon zest (sauted with the chicken, onions and garlic) and added 1 tsp of tumeric, 1 tsp of cumin and 1/4 teaspoon of cinnamon with the spices, it still tasted rather bland. The chicken didn't pick up any of the flavors and the garbanzo beans seemed to add texture but no flavor. I think next time I'll put the chicken in a ziploc bag with the garlic, onion, ginger and lemon zest for a few hours before starting. I did like the butternut squash, though. It added just enough sweetness.

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Amount Per Serving (6 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 878 mg
  • 35%

Based on a 2,000 calorie diet



previous recipe:

Moroccan Stew with Chicken and Pearl Onions


next recipe:

Moroccan Chicken