Moroccan-style tagine

Serves 6 persons


  • 800 g meat  (chicken, lamb, …)
  • 200 g onion
  • 100 g almonds
  • 50 g dried apricots
  • 50 g prunes
  • 50 g green olives
  • 3 tomatoes
  • 2 confit lemons
  • Juice of one fresh lemon
  • ½ tsp ground ginger
  • Saffron
  • 2 tbsp olive oil
  • 1 clove of garlic
  • Salt
  • Pepper

Preparation method: Dice the meat, and slice the onion and the garlic. Gently heat a little olive oil in a tagine and fry the meat, onions and garlic, stirring gently until everything is well cooked. Next, add the chopped tomatoes, lemon juice, olives, confit lemons, saffron and ginger, and simmer for about 2½-3 hours. Finally, add the prunes and the dried apricots 30 minutes before the end of the specified cooking time. Season to taste before serving.

Suggestion: Boil 4 potatoes and add to the tagine 15 minutes before the end of the cooking time. 

Serve straight from the tagine.