Some meals don’t just fill your belly — they fill a room, a home, and honestly, sometimes they fill the heart too. Tagine is that kind of meal. It’s not just a recipe that someone has scribbled down in a rush, but it’s the kind of cooking that feels like it’s been passed down by memory, not by measuring spoons
In Morocco, people saying “let’s make Tagine” doesn’t mean to just “let’s eat” — it means to “let’s gather.” The cooking is slow, but that is the exact point where you don’t need to rush for a meal that’s meant to be enjoyed with family or friends. You let it take its time, the way good things in life should
Traditionally, Tagine is cooked in a beautiful clay pot with a cone-shaped lid, designed to trap the steam and send all that flavour rolling back down into the dish. But don’t worry if you don’t have one of those sitting in your cupboard — neither do I. A thick-bottomed pan or even a sturdy pressure cooker can do the job, and trust me, your kitchen is still going to smell like someone’s Moroccan grandmother has come to visit
This version I’m sharing today is all about warmth and comfort — tender chicken, cosy spices, that hint of cinnamon sweetness, and rich tomato sauce that you’ll want to mop up with warm bread.
Ingredients
- About 500g of chicken — with or without bones, totally your call
- 2 big onions, sliced up
- 4 or 5 garlic cloves, then smashed or finely chopped
- 1 tablespoon turmeric for that golden colour
- 1½ tablespoons cumin — the heartbeat of Moroccan spices
- 1 tablespoon red chilli powder (spice level’s your choice)
- 1 tablespoon cinnamon powder for that subtle warmth
- ½ tablespoon black pepper
- Salt — enough to bring it alive
- Juice of one bright, fresh lemon
- Good olive oil — don’t hold back here
- 2 ripe tomatoes, grated (or you can use tomato purée)
- Optional but recommended: a pinch of saffron strands
- Optional veggies: potatoes, carrots — use what you have
- Fresh coriander or parsley for that fresh green finish
Instructions
Step 1 : Start by getting that chicken into a bowl. Mix all the spices with some lemon juice, garlic, pinch of salt and finally olive oil. Rub that mixed spices into every corner of the chicken and let it settle for at least an hour if you can. It’s like the more time you give, more the flavor you recieve — simple as that
Step 2 : Next, heat up olive oil in your pan. Toss in the onions and let them soften and get a little golden color around the edges. That smell right there? That comfort is starting to happen. Now add your chicken to the party, marinade and all. Cook it over a high flame for a few minutes, just to wake those spices up
Step 3 : Add the tomatoes or purée, pour in a bit of water to help it all come together, and if you’ve got saffron, don’t be shy — drop it in now. Finally cover the pan then lower the heat, and allow it to do its thing for about 20–25 minutes
Step 4 : If you’re adding potatoes or carrots, throw them in at this point. They will soak up that spiced sauce like little flavor sponges. Let them cook gently until they’re soft enough
Step 5 : Now before you take it off the stove, just grab some fresh coriander — don’t overthink it — tear it up with your hands and throw it on top. Looks better, tastes better. And if you’ve got olive oil around, give it a little drizzle. Trust me, this is where the magic happens. Turn off the heat, cover the pot, and just let it rest for a little while — that’s when all the flavors really come together
Forget the forks. Tear that bread, get in there, scoop up the sauce, get messy if you must. That’s how Tagine should be eaten — not polite, not rushed, just honest, real food
More About Tagine
Tagine is more than a recipe. It’s a feeling. It’s the kind of meal you don’t just eat; you sit with it. You can actually feel the comfort rising with the steam — like someone cooked this with you in mind, wanting you to stay, eat, and feel at home
And that’s what cooking is all about, isn’t?
