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Tagine with Olives and Preserved Lemons (Moroccan Stew)

A hearty, aromatic stew originating from the ancient cities of Morocco.

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Ingredients

Meat Category

• 1 pound boneless lamb shoulder, cut into 2-inch pieces
• 2 pounds chicken thighs, skin removed
• 1/4 cup olive oil

Vegetable Category

• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 cups mixed vegetables (carrots, zucchini, bell peppers)
• 1 can chopped green olives
• 1/4 cup pitted and chopped dates

Spices Category

• 2 tablespoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon

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Tagine Sauce

Mix the following:

• 2 cups chicken broth
• 1 cup water
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 1 tablespoon pomegranate molasses

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Recipe Steps

1. Preparation

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook until softened, about 8 minutes.

2. Browning Meat

Add the lamb and chicken to the pot, browning on all sides, about 5 minutes per side.

3. Adding Spices and Vegetables

Stir in cumin, coriander, cayenne pepper, salt, black pepper, and cinnamon. Add the mixed vegetables, green olives, dates, garlic, chicken broth, water, pomegranate molasses, and browned meat. Bring to a boil.

4. Simmering

Reduce heat to low, cover the pot, and simmer for 25 minutes or until the meat is tender.

5. Serving

Serve hot over couscous or crusty bread, garnished with fresh parsley and preserved lemons.

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Optional: Chicken Variations

• To make a vegetarian version, omit the lamb and add more vegetables.
• For an added richness, stir in 2 tablespoons of chopped almonds after the meat has browned.

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Generated time: 2026-03-10 23:21:54