Moroccan tagine

Recipe uploaded by

John Torode

18 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

Results 21-25

• 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!

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• 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..

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• 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!

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• 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)!

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• 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!

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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 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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