Tagine: Moroccan Stew

Dinner, Featured Article, Food and Travel, In Season, International Food, Recipes, Winter
on November 26, 2011
Chicken Fig Tagine
Mark Boughton/styling: Teresa Blackburn

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 Tagines are slow-cooked Moroccan stews named after the conically topped two-part cooking vessel in which they were originally made.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.