Moroccan tagine

Latest comments and suggestions

Results 21-40

• Fru

  18 March 2009

  Fru rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vegeeta

  03 May 2009

  vegeeta commented on this recipe

  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..

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ANNA

  25 May 2009

  ANNA rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Travelbunny

  21 September 2009

  Travelbunny rated and commented on this recipe

  

  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)!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lizziespain

  31 October 2009

  lizziespain commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• grooveythoughts

  28 January 2010

  grooveythoughts rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peter & Sandra

  21 February 2010

  Peter & Sandra rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• eean

  10 April 2010

  eean rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• barrybubbles

  05 June 2010

  barrybubbles rated and commented on this recipe

  

  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 :(

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MarkoVB

  10 June 2010

  MarkoVB commented on this recipe

  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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joliecooks

  23 June 2010

  joliecooks commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hilders

  18 August 2010

  Hilders rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lou Rolls

  17 September 2010

  Lou Rolls commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lou Rolls

  17 September 2010

  Lou Rolls commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Iain

  02 October 2010

  Iain rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• veedee

  25 January 2011

  veedee commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carolecream

  01 March 2011

  carolecream rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catia999

  04 March 2011

  catia999 rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pendleberry

  13 March 2011

  Pendleberry rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rabid_Kitten19

  04 April 2011

  Rabid_Kitten19 commented on this recipe

  For those that included lamb - what cut would you recommend?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1124/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.