A Moroccan tajine is a slow-cooked stew of aromatic spices, vegetables and meat. The dish is named after the special tajine pot, made of heavy clay with a dome-shaped lid to return all condensation to the bottom of the pot. The bottom part of the tajine is often carried to the table to serve the meal.
As a fan of slow-cooking, with its deep flavors and fall-apart-tender meat, I absolutely adore tajines. The best thing of Moroccan tajiines is that they incorporate aromatic spices such as cinnamon and cumin with fruits such as apricots or raisins for a touch of sweetness. I make my tajines in a big cast-iron pot, which works perfectly well, and cook at the lowest flame for about three hours. Your household will love the smells coming from the kitchen. Serve over brown rice or couscous for a healthy meal.
Lamb Tajine with Dates and Almonds– Lamb is a classic stable of Moroccan cuisine and very tasty when slow-cooked.
Meatball Tajine– These lamb meatballs are flavored with spices such as cinnamon and cumin.
Tajine of Chicken with Olives and Preserved Lemons– If you prefer chicken, this recipe uses a whole chicken cooked with aromatic ingredients.
Vegetable Tajine– This vegetarian tajine is made with butternut squash or pumpkin.
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Just reading about this makes me hungry. I was in Morocco over Christmas and was lucky enough to eat tajines every day. I don’t have the clay pot, but I’ll have to try this with a regular one. Thanks.