Moroccan Tagine


Prep time
30 minutes
Cooking time
1 hour 55 minutes
Serves 6
Try this traditional North African dish with our own Apricot & Smoked Paprika sauce to create a recipe packed with warm Moroccan flavours.
2 red onions, chopped (for the chermoula paste)
3 garlic cloves (for the chermoula paste)
small knob fresh root ginger, peeled (for the chermoula paste)
100ml lemon/lime juice (for the chermoula paste)
100ml olive oil (for the chermoula paste)
1tbsp honey (for the chermoula paste)
1tbsp cumin (for the chermoula paste)
1tbsp turmeric (for the chermoula paste)
1tsp hot chilli powder (for the chermoula paste)
handful coriander (for the chermoula paste)
1 jar Cottage Delight Apricot & Smoked Paprika sauce
8 sprigs thyme (for the tagine)
1tbsp olive oil (for the tagine)
3 carrots, cut into chunks (for the tagine)
3 large parsnips, cut into chunks (for the tagine)
1 red onion, cut into chunks (for the tagine)
2 large potatoes, cut into chunks (for the tagine)
4 leeks, ends trimmed and cut into chunks (for the tagine)
12 dried prunes/dates/figs (for the tagine)
2 sprigs of mint, leaves only, finely chopped (for the tagine)

Cooking Method

  1. Preheat oven to 220°C/200°C Fan/Gas Mark 7.

  2. Combine the chermoula paste ingredients in a blender.

  3. Add the Apricot & Smoked Paprika sauce and mix well.

  4. Tip the oil and vegetables into a heatproof casserole dish and cook on the hob until lightly browned, about 25 minutes. You may have to do this in several batches.

  5. Add the chermoula paste to the casserole dish along with the dried fruit.

  6. Pour in 400ml water, cover with a lid and cook in the oven for 45 minutes.

  7. Remove dish from the oven and stir the contents. Reduce the heat to 180°C/160°C Fan/Gas Mark 4 and cook for another 45 minutes.

  8. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.