150 Best Tagine Recipes
Sweet and spicy Moroccan flavors are captured in Pat Crocker's expansive new cookbook of tagine recipes—and we were lucky enough to snag three of the book's best!
Wherever you go in Morocco the sweet aroma and spice of traditional North African cuisine soaks the air—but you don’t need to fly to Marrakesh or Casablanca to experience these otherworldly scents. The comprehensive cookbook 150 Best Tagine Recipes by award-winning author, Pat Crocker, teaches readers how to harness traditional Moroccan flavors at home.
Tagine, Crocker’s chief culinary focus, is a dish that slowly simmers meats and vegetables in a medley of herbs and spices. Taking its name from the heavy clay and cone shaped pot it is cooked in, tagine braises everything from fish to beef to vegetables. To compliment these countless dish possibilities, Crocker also provides recipes for salads, dips, sauces, beverages and tantalizing sweets.
The book leaves no stone unturned or souk unexplored with a large section at the beginning of the book explaining popular Moroccan and Mediterranean herbs, spices and ingredients. We also love that Crocker includes a shopping guide comparing the most popular tagine brands on the market so you can make an educated cookware purchase before hitting the kitchen.
So at your next dinner party, fill your home with the intoxicating smell of tender golden chicken with potatoes and chickpeas and celebrate Morocco's vibrant culture.
—By Emily Arno
Two colorful and aromatic spices combine in this beautiful dish for tastes fit for a sultan.
Cinnamon is one of the key ingredients in North African spice blends. Here its sweetness is balanced by the tartness of the dried apricots.
Rustic and hearty, this warming winter tagine uses ginger and hot chile pepper for a touch of spicy heat.