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Inspiration & Solutions

Make it Moroccan: Cooking with a Tagine

If you're ever in Marrakesh, Morocco, be sure to sit down at one of the many romantic open-air restaurants filling Djemaa el Fna Square and treat yourself to an incredible tagine-cooked meal you won't soon forget. Tagine stews are traditional North African dishes that have been staples on Moroccan menus for countless generations - in recent years, they've become popular around the globe!

Tagines are usually crafted of terracotta or earthenware with a hollow, conical-shaped lid and shallow base. A typical tagine recipe might call for tasty veggies, meats and even fruits like dates and apples, which are simmered together on a stove or in an oven, creating an unforgettable flavor infusion.

Regional teas are often served with the meal in small colorful glasses, the perfect accompaniment to this fabulously authentic dish. Stock up on our array of tasty couscous, sauces, spices, rubs and more to add extra flair to a meal cooked in one of our nicely priced tagines. Try out the delicious recipe below and make it a Moroccan night, any night!

Try our savory sauces, seasoning, mixes and more for a tasty
Moroccan tagine feast!

Recipes to Try!

Chicken Tagine Recipe*

  • ½ chicken, in pieces
  • 3 medium carrots, peeled and chopped
  • 1 large peeled potato
  • 1 large green bell pepper
  • 1 medium red onion
  • 2 medium tomatoes
  • 2 cloves garlic, sliced
  • 2 tsps. ground ginger
  • ½ tsp. ground pepper
  • 2 tsps. paprika
  • ½ cube or 1 tsp chicken bouillon powder
  • 1-2 tsp. salt (to taste)
  • Handful of Mezzetta green olives
  • 6-8 tbsp. olive oil
  • 1/4 cup of water

Splash 4 tbsp. of oil on the bottom of the tagine. Layer your ingredients evenly in the tagine, starting with carrots, then going in order they are written. The carrots must be on the bottom, and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine. Sprinkle spices and salt evenly overtop the vegetables. Spread olives on top, then drizzle the olive oil all over. Add water if needed.

Close the tagine and cook until your vegetables are tender, on a very low heat (up to an hour). Make sure you have just enough liquid in the tagine. Once it’s cooked, turn off the heat and drizzle the rest of your olive oil on top. Let the tagine rest for about 10 minutes to cool off, and enjoy!

*Recipe from tagines.com

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