Moroccan tagine

Moroccan tagine

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(39 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
393
protein
8g
carbs
52g
fat
18g
saturates
2g
fibre
10g
sugar
2g
salt
0.12g

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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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.

Recipe from Good Food magazine, February 2006

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Comments

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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!

Otto'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.

daisydoo40's picture
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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.

hungryrumbles's picture
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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.

kerryjoy's picture

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

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