Moroccan Tagine

5.00 (5)
⏱ 50 mins 🍽 4 serving(s) 🏷 Stew

This comforting Moroccan tagine combines sweet and savoury flavours in a rich stew. Diced chicken is cooked with onions, garlic, carrots, capsicum, and a blend of warming spices. It is simmered with eggplant, chickpeas, raisins, and optional apricots until the vegetables are tender. The dish is traditionally served over a bed of fluffy couscous for a complete meal. It is a flavourful one-pot wonder that delivers authentic taste without requiring a traditional tagine pot.

Moroccan Tagine

Ingredients

  • 2 teaspoons vegetable oil
  • 2 cups chopped onions
  • 2 garlic cloves, crushed
  • 2 boneless skinless chicken breasts, diced 1/2 cm cubes
  • 1 cup carrot, sliced 1/2 cm thick
  • 1 large red capsicums (also known as a bell pepper) or 1 large green capsicum, cut into strips (also known as a bell pepper)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup water
  • 1 medium eggplant, cut into 1 cm cubes
  • 1/2 cup raisins (I have substituted sultanas)
  • 1 (400 g) can chickpeas, drained and rinsed (I understand these are called garbanzo beans in other places)
  • 1/2 cup dried apricot (optional)

Method

  1. Warm the oil in a saucepan.
  2. Cook the onion and garlic, stirring, until the onion turns translucent.
  3. Place the chicken in the pan and stir to colour it lightly, then remove it.
  4. Put the carrots, capsicum, and all the spices into the pan.
  5. Stir the dry ingredients to toast them.
  6. When the spices become fragrant, pour in 1/2 cup of the water.
  7. Allow this to cook, stirring now and then, for 5 minutes.
  8. Introduce all the remaining ingredients to the saucepan.
  9. Cover the pan and let it simmer for 30 minutes, or until the vegetables are soft.
  10. Stir the stew often while it cooks to stop it sticking to the base.
  11. You might have to add a little more water if needed.
  12. Present the tagine accompanied by couscous.
  13. Note: Salt your eggplant only if you see many black seeds inside when cut.
  14. If you do salt it, rinse the salt off thoroughly and pat the eggplant dry.

Nutrition (per serving)

Sodium512400 mg

Recipe details

CategoryStew
AuthorSassy Syrah