Tagine Royale

Introduction to Tagine Royale

Tagine is an iconic dish that is deeply embedded in North African culinary traditions, particularly in Morocco. This slow-cooked stew is celebrated for its complex layers of flavors and aromas that result from a harmonious combination of spices, meats, and vegetables. The Tagine Royale is a luxurious variation of the traditional tagine, often prepared for special occasions and gatherings. Distinguished by its use of assorted meats and dried fruits, this dish exemplifies the richness of Moroccan cuisine.

History of the Tagine

The tagine has its roots in the Maghreb region, with a history that dates back several centuries. The word "tagine" refers both to the North African stew and the earthenware pot in which it is cooked. The conical shape of the tagine pot is key to its cooking technique, allowing steam to circulate and flavors to meld. Traditionally, tagines were cooked over open fires, but they can also be prepared in modern kitchens. The marriage of sweet and savory flavors in a tagine is a distinctive feature that has been passed down through generations.

Ingredients for Tagine Royale

• Lamb - 500g, cubed
• Chicken - 500g, chopped
• Beef - 300g, cubed
• Onions - 2 large, sliced
• Garlic - 4 cloves, minced
• Olive oil - 4 tablespoons
• Dried apricots - 100g
• Prunes - 100g
• Almonds - 50g, toasted
• Honey - 2 tablespoons
• Cinnamon - 1 teaspoon
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Ginger - 1 teaspoon
• Saffron - a pinch
• Salt - to taste
• Black pepper - to taste
• Chicken broth - 500ml
• Fresh parsley - for garnish
• Cilantro - for garnish

Preparing the Tagine Royale

Step 1: Marinating the Meats

Begin by marinating the lamb, chicken, and beef cubes in a spice mixture. In a large bowl, combine cinnamon, cumin, coriander, ginger, saffron, salt, and black pepper. Add the meats and toss well to ensure even coating. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for enhanced flavor.

Step 2: Sautéing the Base

In a large tagine or a heavy-bottomed pot, heat olive oil over medium heat. Add the sliced onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.

Step 3: Browning the Meats

Add the marinated lamb, chicken, and beef to the pot. Brown the meats on all sides, allowing them to develop a rich caramelized layer that enhances the final flavor of the dish.

Step 4: Simmering the Tagine

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the tagine with its lid, and let it simmer for about 1 to 1.5 hours, or until the meats are tender. Consult a cooking timer to ensure precise timing.

Step 5: Adding the Fruits and Nuts

Once the meats are tender, stir in the dried apricots, prunes, and honey. Continue to cook for another 15 to 20 minutes, allowing the fruits to soften and the flavors to meld. Just before serving, sprinkle the toasted almonds over the top for a crunchy texture.

Enjoying Your Tagine Royale

Your Tagine Royale is best enjoyed with warm, crusty bread or served over a bed of fluffy couscous. Garnish the dish with freshly chopped parsley and cilantro to add a burst of color and fresh aroma. This dish pairs beautifully with a glass of Moroccan mint tea or a robust red wine. Relish the complex symphony of flavors as you share this exquisite dish with family and friends, appreciating the rich culinary heritage it represents.