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Recipe: Moroccan Tagine

This tasty recipe is from the Unicorn recipe booklet produced to raise funds for St Bride’s Destitution Project in Old Trafford. It features recipes from the refugees they support, and is on sale in Unicorn.

[flickr id=”8303843665″ thumbnail=”original” overlay=”true” size=”original” group=”” align=”left”] Moroccan Tagine serves 6.

Tagine paste. Simply pulse the ingredients below in a blender.

2 red onions, chopped
3 garlic cloves
small knob fresh ginger – peeled
100ml lemon juice
100ml olive oil
1 tbsp agave or freedom syrup
handful chopped fresh coriander
1 tbsp each: cumin, paprika, tumeric & chilli powder.

Tagine (use alternate veg as preferred)

Leeks1 tbsp olive oil,
3 carrots diced,
400g squash or other root veg, cut into chunks
3 red onions, cut into chunks
2 large potatoes, cut into chunks
4 leeks, cut into chunks

12 dried dates, apricots or figs
2 sprigs mint leaves, finely chopped
handful flaked almonds
400ml water
cous cous to serve

Put the oil and vegetables into tagine or a heatproof casserole dish and cook 5-10 minutes on the hob until lightly browned.
Add the paste and the fruit, then add 400ml water, cover with a lid and cook in the oven on 220C / gas 7 for 45 minutes.
Reduce heat to 180C / gas 4 and cook for another 45 minutes
Dry-toast some flaked almonds in a pan. Sprinkle with the mint and toasted almonds and serve with couscous.

Enjoy !

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