Moroccan tagine

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• mrssoapy

  2008-01-07 10:04:27.165209

  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

  2008-01-08 21:02:20.702698

  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

  2008-01-15 11:02:01.357408

  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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• Yorkshire Bex

  2008-02-08 14:03:18.159814

  Yorkshire Bex rated and commented on this recipe

  

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

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• hilary buff

  2008-02-10 02:45:16.092761

  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

  2008-02-25 13:03:17.458808

  Carolyn commented on this recipe

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

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• maddieson

  2008-02-27 20:45:47.277597

  maddieson commented on this recipe

  Bit too much lemon. Agree that one is enough!

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• Gbobs

  2008-03-30 10:50:23.66361

  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

  2008-03-31 18:52:36.953489

  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

  2008-04-06 16:35:33.487664

  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

  2008-04-09 17:03:45.158593

  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

  2008-05-05 17:15:58.227131

  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

  2008-05-14 13:05:53.105657

  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

  2008-09-27 11:48:10.095103

  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

  2008-09-30 20:18:45.04446

  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

  2008-10-05 16:28:36.327036

  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

  2008-11-16 20:29:26.820101

  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

  2008-11-21 18:10:58.695179

  greenlada rated and commented on this recipe

  

  Really good with Lamb added

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• emm

  2009-02-21 18:09:45.132209

  emm rated this recipe

  

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• Katie M

  2009-03-01 22:28:31.527248

  Katie M rated and commented on this recipe

  

  Thought this was very tasty and relatively easy - making the paste is the only fiddly bit then you just put it in the oven and forget about it! I added fresh chillies rather than powder as I like a bit of a kick and I think it worked well as you need to balance the sweetness. Lots of compliments about this dish will definitely try again.

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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

Preparation and cooking times

Prep 25 mins

Cook 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, sugar 2g, salt 0.12 g

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