Moroccan tagine

Recipe uploaded by

John Torode

13 ratings

Recipe by John Torode

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1. To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
2. Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

Per serving

393 kcalories, protein 8g, carbohydrate 52g, fat 18 g, saturated fat 2g, fibre 10g, salt 0.12 g

Latest comments and suggestions

• mrssoapy

  07 January 2008

  mrssoapy rated and commented on this recipe

  

  This is one of my favourites! I do tinker with the recipe though. I add butternut squash and celery instead of parsnips and leeks. I have also added diced lamb which i have marinaded in the chermula paste for 24 hours.

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• phildelahaye

  08 January 2008

  phildelahaye rated and commented on this recipe

  

  I liked the basic idea and the flavours in the chermoula paste are fabulous, but I think the quantity of lemon juice is totally overwhelming and spoilt it for me. The second time I tried it I only used one lemon instead of three and that was much more to my taste. I'm sure it's a personal thing but if you don't like a LOT of lemon flavour I'd recommend using less, you could always add more at the end.

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• ali&kev

  15 January 2008

  ali&kev rated and commented on this recipe

  

  This was quick and easy to prepare and the results tasted delicious. The cooking time did seem a little long - our veg was done after 30 mins of the second stage. I'm looking forward to cooking this for our veggie friends. I may substitute some chickpeas for parsnips and apricots for the dates.

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• Bex

  08 February 2008

  Bex rated and commented on this recipe

  

  Fantastic recipe, goes lovely with the almond and chickpea cous cous.

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• hilary buff

  10 February 2008

  hilary buff rated and commented on this recipe

  

  absolutely amazing. i replaced the parsnips with sweet potatoes and had dried apricots instead of figs. i added a little rose harissa to the paste it was soooooooooo good. very easy too.

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• Carolyn

  25 February 2008

  Carolyn commented on this recipe

  Delicious! We liquidised the left overs and it made a tasty soup.

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• maddieson

  27 February 2008

  maddieson commented on this recipe

  Bit too much lemon. Agree that one is enough!

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• Gbobs

  30 March 2008

  Gbobs rated and commented on this recipe

  

  this was absolutely delicious, the best the favours were fantastic, I thought three lemons were perfect.  The chermoula paste was lovely may well use this paste again on other things...perfect....

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• spoonie-food

  31 March 2008

  spoonie-food rated and commented on this recipe

  

  I love this dish. It's one of my most favourite things to cook and eat although I would watch for premature drying out if you are using a standard casserole-type dish like I do. delicious though :-)

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• Viv

  06 April 2008

  Viv rated and commented on this recipe

  

  Really good, hearty meal. Preparing the veggies does take some time, so add at least 30 minutes to the preperation time. Used only two lemons and apricots, worked out really well. Work of warning, this is a lot of food, it did did fit into our tagine, but what came out in the end was certainly work it.

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• sally

  09 April 2008

  sally rated and commented on this recipe

  

  Yukk! This was very hot but strangely sweet and no depth of flavour, neither my hubbie nor I liked this at all, I was expecting something really good from the mix of ingredients, we had it with wholewheat couscous and I think it might have been slightly better with crusty bread, but it was just hot and bland and sweet, really disappointed.

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• bethanyjane

  05 May 2008

  bethanyjane commented on this recipe

  sounds nice, i think when i make it i'll leave out the dried fruit all together - not my cup of tea

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• Caroline

  14 May 2008

  Caroline rated and commented on this recipe

  

  I love this. I only give a recipe 5stars if it can be served for a dinner party and this I have. I do omit the prunes, and marinate lamb in the paste overnight. Cook this first and then add the veg after 30mins. Also I use butternut squash, a sweet potato, and plain potato instead of two plain potatoes which adds more depth. Defintely less lemon too, as advised by others. Its so easy to make if you can chuck everything in a blender (or smoothy maker!)

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• Kerry

  27 September 2008

  Kerry commented on this recipe

  A really tasty dish. I used less than 1 tbl spoon of oil in the chermoula and it was plenty.

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• hungryrumbles

  30 September 2008

  hungryrumbles rated and commented on this recipe

  

  I make this quite often and its really tasty. The potatoes can turn to mush though by the time all the other veg are cooked, and I agree - keep an eye on it because it can dry out quite easily. You will need a huge casserole pot if you're going to make the whole amount - I usually halve the quantities and it fits nicely into my 22cm Le Cruset pot, serves 2-3 people. Nice with some greek yoghurt mixed with mint or coriander on the side, and is yummy(although probably less authentic!) with chapatis or some flatbread if you're fed up with couscous.

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• debbie

  05 October 2008

  debbie rated and commented on this recipe

  

  Replaced the potatoes parsnips and leeks with chicken and some chick peas. I also only used one lemon, this is delicious and will definately make this again.

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• Jess

  16 November 2008

  Jess commented on this recipe

  very good but MUCH better the next day - otherwise you can't taste the flavours.

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• greenlada

  21 November 2008

  greenlada rated and commented on this recipe

  

  Really good with Lamb added

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Ingredients

FOR THE CHERMOULA PASTE

• 2 red onions , chopped
• 3 garlic cloves
• small knob fresh root ginger , peeled
• 100ml/3½ fl oz lemon juice (about 3 lemons)
• 100ml/3½ fl oz olive oil
• 1 tbsp each honey, cumin, paprika, turmeric
• 1 tsp hot chilli powder
• handful coriander , chopped

FOR THE TAGINE

• 1 tbsp olive oil
• 3 carrots , cut into chunks
• 3 large parsnips , cut into chunks
• 3 red onions , cut into chunks
• 2 large potatoes , cut into chunks
• 4 leeks , ends trimmed and cut into chunks
• 12 dried prunes , dates or figs
• 2 sprigs mint , leaves only, finely chopped

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 25 mins

Cook min 1 hr 40 mins

Vegetarian

Ingredients

FOR THE CHERMOULA PASTE

• 2 red onions , chopped
• 3 garlic cloves
• small knob fresh root ginger , peeled
• 100ml/3½ fl oz lemon juice (about 3 lemons)
• 100ml/3½ fl oz olive oil
• 1 tbsp each honey, cumin, paprika, turmeric
• 1 tsp hot chilli powder
• handful coriander , chopped

FOR THE TAGINE

• 1 tbsp olive oil
• 3 carrots , cut into chunks
• 3 large parsnips , cut into chunks
• 3 red onions , cut into chunks
• 2 large potatoes , cut into chunks
• 4 leeks , ends trimmed and cut into chunks
• 12 dried prunes , dates or figs
• 2 sprigs mint , leaves only, finely chopped

Per serving

393 kcalories, protein 8g, carbohydrate 52g, fat 18 g, saturated fat 2g, fibre 10g, salt 0.12 g

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