Looking for easy tagine recipes? Try our moroccan tagine ideas including lamb tagine and chicken varieties…
Tagine is the name of the dish as well as the traditional earthenware pot that is used to cook the dish in. Though these pots are beautiful objects, they aren’t very practical for modern kitchen use so it’s much easier to use a heavy casserole pot (such as a Le Creuset that have a lifetime guarantee so are a brilliant investment) or similar for cooking your tagine recipes.
Easy tagine recipes
This spicy lamb tagine is a real crowd-pleaser. It serves six so is great for feeding the family or a group of friends, or you can freeze it in smaller batches so that it’ll do several nights.
If you’re looking for a vegetarian Moroccan tagine recipe, try our idea. Hearty and aromatic you won’t believe this recipe for Moroccan vegetable and chickpea tagine is vegan, low-fat and really easy to make. This makes enough for four making it perfect for a family dinner, but the leftovers freeze well.
This simple but flavour-packed tagine makes a feature of meltingly soft peppers, but you could add any summery veg to the base sauce – chunks of squash or courgette would be good.
Try our chicken and quinoa tagine. This one-pot recipe is a super easy comforting family meal, plus it’s low in calories and gluten free. If you can’t find three-colour blend quinoa (a mix of red, black and white) just use regular.
A great big, colourful bowl of tagine, flavoured with cumin, coriander, rose harissa and preserved lemons, and packed with butternut squash and sweet potato is just right for a midweek vegan dinner.
The best chicken tagine recipe we’ve ever made. The dates and squash, both in season now give this dish a lovely savoury-sweet flavour. If you’ve never made your own spice blend then this is the recipe for you, it’s easy to whizz up and then it’s done, and it makes all the difference to this sharing dish.
Seasonal guinea fowl tagine in a bowl of comforting buttery couscous makes this a really hearty dish. It serves up to six people so it’s a great alternative to a traditional Sunday roast and makes a beautiful centrepiece.
An easy and quick tagine made for sharing. It’s full of flavour but doesn’t need hours in the pot. Giant couscous and harissa give it texture and heat and the preserved lemon makes it more authentic. Serve to a crowd at a party or as a dinner-party main course.
This slow-cooked lamb tagine is the perfect freeze-ahead main: make double, put half in the freezer and you’ll always have something good to eat during the holidays. Or eat immediately for a family supper if you can’t resist.
This tagine recipe is from head chef Tim Yates at the East London restaurant 100 Hoxton. A twist on a classic, the meatballs are punchy and the vibrant salad provides a light contrast. To make things easier panch phoran can be bought as a blend or you can combine the tagine spices listed in the recipe.