Holidays 
Cruises 
Flights 
Hotel Only 
Deals 
Destinations 
Extras
Experiences
Travel information
Help CentreList
7 nights
Moroccan tagine: How is it made?
Tagine got your tastebuds tingling? Get the lowdown on this Moroccan staple.
If there’s one thing you’ll always remember on a holiday to Morocco, it’s the colourful cuisine. Plus, the Red City of Marrakech is synonymous with every spice imaginable, where molten-red saffron, paprika, banana-yellow cumin, and tasty turmeric are sold on almost every food stall in the world-famous Jemaa el-Fna. Plus, Instagram-worthy crockery painted in every shade of cobalt and yellow means most dishes are a feast for your eyes before you’ve even tasted a mouthful. Despite its visual complexity, though, Moroccan food is also surprisingly easy to cook. Here, the national dish is none other than a tagine, which is a tasty and filling hotpot. Want to know more about this meal? Keep scrolling to find out how traditional Moroccan tagine is made.
HOW IS MOROCCAN TAGINE MADE?
Moroccan tagine is a traditional and extremely flavoursome stew. Its name comes from the heavy, conical-shaped ceramic pot (you’ve probably seen them all over your Instagram feed) in which it’s slow-cooked for several hours, normally over an open fire, or sometimes on top of a piping-hot bed of charcoal.
Tagine is traditionally made with aromatic meats, like lamb and chicken, which are always left on the bone for extra flavour. Red onions are also a must in a tagine – they’re used as a sweet base for the chicken to rest on, and prevent the meat from drying out while it’s simmering.
Next on the ingredients list are some of Morocco’s most popular spices, as you may have already guessed. Ginger, saffron, and cinnamon are all staples in a tagine, as they allow the flavour of the chicken to really shine through. Fresh herbs, including parsley and coriander are also used to add to the zesty, fresh taste of the stew.
Now for the juicy part – like any stew, Moroccan tagine needs plenty of liquid in order to slowly braise the meat and create a gravy-like sauce. It’s important not to cover the entire chicken in water, though, as this can make the dish taste bland. Using as little as 175ml of water ensures the flavours from the chicken or lamb aren’t lost with the rest of the ingredients.
Finally, when it comes to serving tagine, couscous and bread are a must for your plate – both soak up the delicious gravy and are sure to keep you fuelled up for the entire day. Most restaurants and food stalls serving the stuff also give you the option of adding diced green olives, and chopped pieces of lemon peel on top of your tagine – both add a savoury and bitter taste. Delicious.
Tagine is traditionally made with aromatic meats, like lamb and chicken, which are always left on the bone for extra flavour. Red onions are also a must in a tagine – they’re used as a sweet base for the chicken to rest on, and prevent the meat from drying out while it’s simmering.
Next on the ingredients list are some of Morocco’s most popular spices, as you may have already guessed. Ginger, saffron, and cinnamon are all staples in a tagine, as they allow the flavour of the chicken to really shine through. Fresh herbs, including parsley and coriander are also used to add to the zesty, fresh taste of the stew.
Now for the juicy part – like any stew, Moroccan tagine needs plenty of liquid in order to slowly braise the meat and create a gravy-like sauce. It’s important not to cover the entire chicken in water, though, as this can make the dish taste bland. Using as little as 175ml of water ensures the flavours from the chicken or lamb aren’t lost with the rest of the ingredients.
Finally, when it comes to serving tagine, couscous and bread are a must for your plate – both soak up the delicious gravy and are sure to keep you fuelled up for the entire day. Most restaurants and food stalls serving the stuff also give you the option of adding diced green olives, and chopped pieces of lemon peel on top of your tagine – both add a savoury and bitter taste. Delicious.
WHERE CAN I TRY MOROCCAN TAGINE?
If you plan on visiting the colourful city of Marrakech anytime soon, push Jemaa el-Fna to the top of your list. We recommend heading to one of the food stalls in the square to try an authentic stew, where you’ll get to tuck into your meal as you experience the hustle and bustle of the city. Here, you’ll find everything from mystical palm readers, to clever snake charmers, and quirky stalls selling those tell-tale patterned rugs and carpets.
Hungry for some tasty Moroccan tagine?
Browse our TUI holidays to Marrakech and Agadir, in Morocco.
Liked this? Find out about Vietnamese pho and where to try it, the best gluten-free holidays, and why TUI SENSATORI Punta Cana is the best place for foodies.
Pssst. Head to the Discover homepage for our latest articles.
Author: Olivia Hunt
Last updated: 02.11.2017
Browse our TUI holidays to Marrakech and Agadir, in Morocco.
Liked this? Find out about Vietnamese pho and where to try it, the best gluten-free holidays, and why TUI SENSATORI Punta Cana is the best place for foodies.
Pssst. Head to the Discover homepage for our latest articles.
Author: Olivia Hunt
Last updated: 02.11.2017