Fez Tagine Royale

Background and History

The Fez Tagine Royale is an exquisite Moroccan dish known for its rich flavors and royal presentation. Originating from the city of Fez, a cultural and culinary hub of Morocco, this dish is a staple at festive gatherings and special occasions. The city of Fez has been a melting pot of Arab, Berber, and Andalusian influences, and this is reflected in its culinary repertoire. The tagine, a traditional earthenware pot used for cooking in Morocco, allows for slow-cooking meats and vegetables, infusing them with spices and herbs over time. The 'Royale' designation in this dish's name suggests the regal blend of opulent ingredients such as lamb, chicken, dried fruits, and a medley of spices that are fit for a king.

Ingredients

• Lamb - 500g, bone-in
• Chicken - 500g, quartered
• Onions - 2 large, finely chopped
• Garlic - 4 cloves, minced
• Olive Oil - 4 tablespoons
• Carrots - 3, peeled and sliced
• Potatoes - 2, peeled and diced
• Almonds - 100g, blanched
• Dried Apricots - 100g
• Raisins - 50g
• Saffron - a pinch, dissolved in 2 tablespoons warm water
• Cinnamon - 2 sticks
• Ginger - 1 teaspoon, ground
• Turmeric - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Chicken Broth - 500ml
• Coriander - freshly chopped, for garnish
• Parsley - freshly chopped, for garnish

Preparation

Begin by preparing the lamb and chicken by trimming any excess fat. Season both with salt, pepper, and set aside. In a tagine, heat the olive oil over medium heat and add the chopped onions, sautéing until golden brown. Add the garlic, stirring for another minute until aromatic. Introduce the spiced lamb and sear each side until browned. Remove the lamb and set aside. Repeat the process with the chicken.

Cooking Process

Return the browned lamb and chicken to the tagine, and add the remaining spices – cinnamon, ginger, turmeric, and cumin. Pour in the chicken broth and the saffron-infused water. Stir well to combine. Add the sliced carrots, diced potatoes, almonds, dried apricots, and raisins. Reduce the heat to low and cover the tagine with its lid. Let it cook for approximately 2-3 hours, or until the meats are tender, and the flavors are well-developed. Stir occasionally and check with a cooking timer to avoid overcooking.

How to Enjoy the Meal

Serve the Fez Tagine Royale hot, garnished with freshly chopped coriander and parsley. Pair it with traditional Moroccan side dishes such as couscous or warm bread to soak up the succulent sauce. To heighten the dining experience, enjoy with a mint tea, combining the aromatic herbs with the savory and sweet notes of the dish. This feast exemplifies Moroccan hospitality and should be shared with family and friends around the table.