9 Tagine Recipes for Slow-Simmered Comfort, From Lamb to Chickpea Stews These recipes showcase the rich, aromatic flavors of North African cooking. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on September 21, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Victor Protasio Tagine — a slow-cooked North African stew named for the clay pot in which it’s traditionally prepared — is a hearty, warming dish that lends itself beautifully to variation. Often built around ras el hanout, salty-tart preserved lemon, olives, dried fruit, and plenty of herbs and aromatics, it develops layers of complex flavor as it cooks. Our collection of tagine recipes spans a variety of proteins, from tender lamb and vegetable-rich chickpea stews to chicken versions from Andrew Zimmern and Joël Robuchon. Read on for these recipes and more comforting ways to bring the flavors of tagine to your table. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 09 Lamb and Butternut Squash Tagine with Apricots Victor Protasio Break out the clay tagine for this savory-sweet stew of lamb shoulder with dried apricots, Castelvetrano olives, butternut squash, and ras el hanout–spiced honey. The long cook time is worth it for the fall-apart-tender meat. Get the Recipe Save 02 of 09 Saffron Chicken Tagine John Kernick Andrew Zimmern’s deeply flavorful North African chicken stew is designed for a large enameled cast-iron Dutch oven, no earthenware tagine necessary. To make it, he marinates both white and dark meat in an aromatic blend of warm spices with preserved lemon and harissa, then braises the chicken in broth bolstered with the reserved marinade. Get the Recipe Save 03 of 09 Root Vegetable and Cauliflower Tagine with Parsley Yogurt Jessica Sample Chef and television host Aida Mollenkamp’s vegetarian tagine pairs cauliflower with root vegetables, chickpeas, and a host of spices and aromatics for a tasty Moroccan meal that’s easy to prepare in advance. Get the Recipe Save 04 of 09 Shrimp and Vegetable Tagine with Preserved Lemon © Petrina Tinslay Morocco-born San Francisco chef Mourad Lahlou perks up his hearty shrimp stew with thinly sliced preserved lemon rind, infusing the dish with salty-tart, umami-rich flavor. Purchase preserved lemons from a specialty food shop or make your own. Get the Recipe Save 05 of 09 Chicken Tagine with Herbs and Harissa Olives © John Kernick Food writer and Moroccan cooking school founder Tara Stevens starts her chicken tagine by rubbing freshly brewed mint tea over the bird before stewing it with aromatics, herbs, and spices. She concentrates the broth into a sauce while the chicken roasts in the oven, then serves everything together with harissa-coated olives. Get the Recipe Save 06 of 09 Lamb Tagine with Green Olives and Lemon © Kana Okada 2008 F&W Best New Chef Ethan Stowell doesn’t brown the meat before stewing it, simplifying the recipe and giving the lamb a buttery texture. The dish is robustly flavored with ginger, cumin, coriander, olives, and lemon. Serve over couscous to catch the rich broth. Get the Recipe Save 07 of 09 Chicken Tagine with Artichoke Hearts and Peas Tina Rupp This Moroccan chicken stew from legendary French chef Joël Robuchon leans on a fragrant spice blend of saffron, ginger, coriander, cumin, hot paprika, and turmeric for its depth of flavor. Artichoke hearts and peas impart a taste of spring to the warming broth; the inclusion of frozen veggies means the dish can be made year-round. Get the Recipe Save 08 of 09 Chickpea Tagine © Quentin Bacon Chef Christine Manfield created this aromatic stew of chickpeas, butternut squash, red potatoes, tomatoes, and zucchini after a trip to Morocco’s High Atlas Mountains. It’s finished off with fresh cilantro and served with yogurt and harissa. Get the Recipe Save 09 of 09 Spiced Short Rib Tagine © Fredrika Stjärne Lior Lev Sercarz braises short ribs with apricots, figs, citrus, aromatics, herbs, and the North African spice blend ras el hanout in a combination of pomegranate juice and chicken stock for complex flavor. They’re served over couscous and tender turnips and radishes glazed with honey and lemon. Get the Recipe Save Explore more: Food World Cuisines African Cuisines North African Cuisine Was this page helpful? Thanks for your feedback! Tell us why! Other Submit