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.
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 fast and easy vegetarian one-pot tagine that’s both healthy and satisfying. Fresh and tinned tomatoes add plenty of flavour along with the pumpkin, onion and red pepper. But it’s the paprika, ginger and saffron that give this tagine for two its depth. Serve with crusty bread or couscous, if you like.
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.
Make this fragrant Moroccan-style tagine as an alternative to Sunday lunch or as a special meal for friends. The rich preserved lemon and olive sauce keeps the chicken really juicy. Serve with a large bowl of buttered couscous.
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 below.