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Moroccan tagine

Moroccan tagine

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(42 ratings)

Prep: 25 mins Cook: 1 hr, 40 mins

Easy

Serves 6
A spicy vegetarian hotpot that's as warm and comforting as it is healthy - and gives you your 5-a-day too

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per serving

  • kcalories393
  • fat18g
  • saturates2g
  • carbs52g
  • sugars2g
  • fibre10g
  • protein8g
  • salt0.12g
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Ingredients

For the chermoula paste

  • 2 red onion, chopped
  • 3 garlic clove
  • small knob fresh root ginger, peeled
  • 100ml/3½ fl oz lemon juice (about 3 lemons)
  • 100ml/3½ fl oz olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp each honey, cumin, paprika, turmeric
  • 1 tsp hot chilli powder
  • handful coriander, chopped

For the tagine

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 carrot, cut into chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 large parsnip, cut into chunks

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 red onion, cut into chunks
  • 2 large potato, cut into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 leeks, ends trimmed and cut into chunks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 12 dried prunes, dates or figs
  • 2 sprigs mint, leaves only, finely chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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Method

  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.

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Comments (56)

pendleberry's picture
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We tried this yesterday and found it easy and relatively quick to make. The 'paste' is really tasty and we didn't find it too lemony at all. We halved the ingredients as there were only two of us and it made a very hearty meal. We'll be making it again!

catthing999's picture
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This is a great dish! I didn't find making the paste too fiddly, just chop and whizz, a little prep and everything in the pot and then leave to cook. The flavours were great, I halved the quantities but otherwise didn't change anything, soft figs worked well and absorbed the savoury flavours whilst having a lovely texture. I served with sliced crusty baguette, and will definitely make this again! Thanks.

carolecream's picture
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Made this at the weekend. marrinated chicken breasts overnight in the paste, and left out the leek, potatoes and mint, but added a touch of cinamon and a sprinkle of fennel seeds. My dinner guests loved it.

veedee's picture

I made this as part of a birthday dinner for my daughter. I made it the day before the dinner, but I thought that the spice mix was so strong and bitter that I didnt serve it on the night, very disappointing!

Task's picture
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Excellent recipe. the chermoula paste is excellent and i have made batches and frozen them for future use.

Also try marinading some meat (chicken, lamb) in the Chermoula paste; very nice!

lourolls01's picture

Oohhh..also I only added the juice of one lemon and added a large hot fresh chilli instead of powder!

lourolls01's picture

I substituted parsnips with sweet potatoes & used apricots instead of prunes. I really liked it but next time I will not add leeks as I didn't think they worked. I served it was cous-cous which I made with stock and harrisa paste and some chick peas. Also I cooked mine in a large pan on the hob as I didn't have a big enough casserole dish...I cooked it for friends and they all enjoyed it.

suehildersley's picture
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I made this last night and we really enjoyed it. I think I will add fresh chillis next time as we enjoy food with a kick. I took some of the veg and sauce out and cooked seperately for a vegetarian and added pork... I know I know ... not very authentic but I had it in and one step daughter won't eat lamb. It was very nice but I will try again with lamb, which I love, when we don't have the fussy ones with us! Served it with harissa couscous and chappattis.

joliecooks's picture

there was so much that I didn't know what to do with it all! It was gorgeous and love the flavours, it definitely is the kind of dish that you can tinker with and make it to your own taste. I ended up freezing some of it and having it for dinner tonight. Yummy!

markahorswill's picture

Delish one pot recipe, my girlfiend loved it. I used 1 lemon and that was fine. Added lamb to mine and cut down on the veg and it worked really well, am going to try it with chicken this weekend by way of a 'Chicken and prune tagine' which is ultimately waht this dish is (a tagine). Definitely watch the cooking times, even with the lid on it tended to dry out, am going to try it with knocking at least half an hour of the stated time (all the component are well cooked by that time anyway)

barrybubbles's picture
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I made this for a dinner party for veggie friends and I was really disappointed. The quantities were far too much, prepping the veg took too long because of the amounts and so ran behind schedule, and the paste was a rather odd shade of orange. I adjusted the lemon but still felt it too lemony and rather than dry out I ended up with a put of runny sauce and mushy veg. Not nice :(

iainpiles's picture
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This is another great recipe from John Torode. I did reduce the amount of lemon as everyone suggested, and thought the paste and end result tasted lovely! I served it with some very simple moroccan flat breads, which went great with it.

lizziespain's picture

I really love this dish and have done it several times for friends here in Spain. I also find the lemons a bit overbearing so have upped the honey too to balance it out. Am going to try it chicken legs today!

travelbunny's picture
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Really really lovely - fab, strong flavours. We used two lemons instead of three which was perfect for our taste. Making the paste isn't fiddly at all if you have Delia's mini chopper as it you bung everything in and it's whizzed together in less than a minute. Fab, quick meal (to prepare anyway)!

woowee22's picture
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Fantastic blend of sweet and sour. I used crystalised ginger and substituted the honey with the syrup that came with the ginger. I also added a few olives in the paste aswell. Great flavours!

vegeeta's picture

can´t praise it enough!!!!
couldn´t wait so raided the freezer and found other alternatives eg. ground ginger and it was still grrreat, can´t wait to try the real thing..

lesley_townsend's picture
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Im so surprised everyone thought this was yummy.It was only ok ish.The chermoula was lovely and I would use that again. I certainly wouldnt consider asking anyone else to eat it as it looks like its been regurgitated to be honest.Not sure that it needs as long to cook either....Im giving it two stars but thats generous....this man is the masterchef judge!

katie_m's picture
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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.

greenlada's picture
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Really good with Lamb added

jessicajwilson's picture

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

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