Try our vegetable tagine, then check out our chicken tagine, fish tagine, chickpea tagine and Moroccan tagine.

For more veggie options, check out our vegetarian tagine, vegetarian stew, vegetarian casserole and other vegetarian recipes.

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.


  • 2 onions, diced
  • 2 sticks celery, thinly sliced
  • 3 cloves garlic, sliced
  • 1 vegetable stock cube, crumbled
  • 2 tsp ground turmeric
  • 2 x 400g tins chopped tomatoes, strained over a bowl to catch the juices
  • 1 lemon, zested and juiced
  • 2 tbsp harissa (rose harissa if you can find it)
  • 2 tbsp runny honey
  • 1 tbsp ground coriander
  • 1 tsp ground cinnamon
  • 6 peppers (a mix of red, yellow and orange), cut into chunks
  • 150g pitted dates, cut into thirds


  • 1 bulb shredded fennel, or 1 sliced cucumber
  • 150g natural yogurt
  • 1/2 lemon, juiced
  • a small handful mint, chopped


  • parsley, mint or coriander, to serve
  • couscous, flatbreads and hummus


  • STEP 1

    Heat the slow cooker to high. Put in the onions, celery, garlic, stock cube and turmeric with 600ml of just-boiled water. Pour in the tomato juice and cook for 1 hour

  • STEP 2

    Pour in the strained tomatoes. Stir in the lemon juice, harissa, honey, coriander and cinnamon with 1/2 tsp of salt and plenty of freshly ground black pepper. Mix in the pepper chunks and dates, put the lid back on and cook for another 2 hours or until the peppers are soft.

  • STEP 3

    Toss together the salad ingredients and season really well.

  • STEP 4

    Ladle the tagine into bowls and scatter with the lemon zest and herbs. Serve with the salad, couscous, flatbreads and spoonfuls of hummus.

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