Discover the Magic of Moroccan Tajines: Fish, Meat, Chicken & Vegetarian Recipes
Moroccan tajines are more than just meals — they are a celebration of culture, tradition, and flavor. Whether you’re a meat lover, seafood enthusiast, or plant-based foodie, there’s a tajine for everyone. Let’s explore four classic recipes that will bring a taste of Morocco to your home.
1. Moroccan Fish Tajine
Ingredients
1 whole fish (sea bass, snapper, or Corvina)
2 tbsp olive oil
1 lemon (sliced)
2 garlic cloves, minced
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1 pinch saffron (optional but recommended)
Salt & pepper to taste
Fresh cilantro & parsley for garnish
How to Make It
Clean the fish and pat it dry.
With a mortar & pestle, mix olive oil, minced garlic, paprika, turmeric, cumin, saffron, salt, and pepper to create a spice paste.
Rub the spice mixture all over the fish, inside and out.
Preheat your tajine on low heat. Place lemon slices in the bottom and lay the fish on top.
Cover and cook gently for 25–30 minutes, checking occasionally. The fish should be tender and flaky.
Garnish with chopped cilantro and parsley before serving.
Serving Tip
Pair your tajine with a handwoven Labboho rug under your dining area or use artisan tajines & bowls for an authentic Moroccan vibe.
2. Moroccan Meat Tajine (Lamb or Beef)
Ingredients
500g lamb or beef chunks
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp cinnamon
1 tsp paprika
1 tsp ginger
1/2 cup dried apricots or prunes
1/2 cup toasted almonds
Salt & pepper to taste
How to Make It
Heat olive oil in the tajine over medium heat and brown the meat on all sides.
Add chopped onion and garlic, cooking until softened and fragrant.
Stir in cinnamon, paprika, and ginger, coating the meat evenly.
Add dried apricots or prunes, then cover and reduce heat to low. Simmer for 1.5–2 hours, until meat is tender and sauce is rich.
Sprinkle toasted almonds on top just before serving.
Pro Tip
Style your table with decorative Labboho pouf a nice table runner for an immersive Moroccan dining experience.
3. Moroccan Chicken Tajine
Ingredients
4 chicken thighs (bone-in)
2 tbsp olive oil
1 onion, sliced
2 garlic cloves
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1 preserved lemon, sliced
1/2 cup green olives
Salt & pepper
How to Make It
Heat olive oil in a tajine and brown the chicken thighs on both sides.
Add onion slices and garlic, sautéing until fragrant.
Mix in paprika, turmeric, and cumin. Stir well to coat the chicken and onion.
Place preserved lemon slices and olives around the chicken. Cover and simmer on low heat for 40–50 minutes.
Check occasionally; the chicken should be cooked through and tender. Garnish with fresh parsley before serving.
Serving Tip
Place your tajine on a Labboho artisan tray and Safi ceramics to complete the Moroccan aesthetic.
4. Moroccan Vegetable Tajine (Vegan/Vegetarian)
Ingredients
1 carrot, sliced
1 zucchini, sliced
1 bell pepper, chopped
1 potato, cubed
1 cup cooked chickpeas
2 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tsp turmeric
1/2 tsp cinnamon
1 tomato, chopped
Salt & pepper
Fresh cilantro
How to Make It
Heat olive oil in the tajine over low-medium heat.
Add all the vegetables and spices, stirring for 2–3 minutes to coat everything.
Mix in chickpeas and chopped tomato, then cover and simmer gently for 30–40 minutes until vegetables are tender.
Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Decor Tip
Serve you tajine on a Labboho vintage rug or colorful table runner to enhance the vegan feast experience.
Tips for Perfect Moroccan Tajines
-
Cook on low heat to develop flavors.
-
Use fresh herbs for garnish.
-
Avoid stirring too much; let the tajine’s steam circulate naturally.
Conclusion
Moroccan tajines are a perfect way to bring culture, flavor, and beauty to your home. Fish, meat, chicken, or vegetarian — there’s a recipe for everyone.
✨ Pro Tip: The most important thing cooking a tajine is patience. It s slow cooking pricess that shouldn't be rushed. For decor pair your meal with Labboho décor items — rugs, poufs, cushions, or artisan trays — and bring Moroccan magic into your dining experience.
The pictures were taken in Targant Museum of Argan Oil in the Taghazout Bay area Morocco