Tagine: Moroccan Stew
Tender mélanges of beef, lamb, poultry or beans—tagines are exotically delicious to American tastes.
While couscous has become a staple of the American pantry, its sidekick, tagines, are not nearly as familiar. Tagines are slow-cooked Moroccan stews named after the conically topped two-part cooking vessel in which they were originally made.
Tender mélanges of beef, lamb, poultry or beans, tagines are exotically delicious to American tastes. Ingredients such as garlic, chiles, turmeric, saffron and ginger hint of Mexico or India, while citrus, figs, and olive oil sing the Mediterranean. How appropriate for them to all come together in the quintessential melting pot—the slow cooker. Chicken becomes fall-off-the-bone tender, while sweet potatoes and dried figs almost melt into the flavorful broth. American ingenuity and Moroccan flavors unite for a comforting, soothing stew.
—Crescent Dragonwagon, a food writer in Saxton’s River, Vt.
(03/07)
This slow-cooked Moroccan-style stew combines chicken with sweet dried figs.
This slow-cooked Moroccan stew is perfect for wintry nights.
This slow-cooker recipes makes a hearty vegetarian meal.
Beef Tagine with Squash and Beets
Rustic and hearty, this warming winter tagine uses ginger and hot chile pepper for a touch of spicy heat.
A spice, lemony, fragrant chicken stew comes together in one pan and is served over couscous.
