Jump to Main ContentJump to Primary Navigation
Top

How To Make North African Tagine

tagine.jpg

Nestling opposite the bustle of London's Bond Street tube station is a quiet side street devoid of tourists and sales shoppers.

This unhurried gem is St Christopher's Place, home to a selection of boutique shops, unique men's fashion outlets and Moroccan restaurant Ayoush - masters of North African food we've fallen well short of creating with our ready-mixed packet attempts.

Having begged for an insight into their art, Ayoush director Tarek Elaved was kind enough to share their Tagine recipe, for both their marvellous lamb and chicken variants. With minimal fuss and capable of dishing out to a dinner party of 8, you've just found your next social culinary staple.

Ingredients

(Serves 8)

2.3kg Chicken legs/ 1kg Lamb, diced

3g Fresh ginger

3g Cinnamon sticks

17g Rosemary

1/3 bunch of Parsley

1/3 bunch of Coriander

1tsp Turmeric powder

1tsp Black pepper

1/2 tsp Sea salt

30g Preserved lemon

700g Onion, chopped (600g for Lamb)

40g Garlic, finely chopped

2tsp Olive oil

2tsp Vegetable oil

1.7g Thyme

Method

First, you'll want to warm up a large pot that you'll be able to cover - ideally a tagine pot (the clue's in the name). This will allow you to contain all of the flavours and keep your chicken/lamb superbly moist.

Preparation of the spices is simple: add them to a spice grinder and blend them to a paste. For those with a bit of time on their hands, take care of this the night before your cook. Rub the paste over your chicken or lamb and allow it to marinate for 24 hours. Otherwise, coat your chicken or lamb while your pot is heating.

Once your cooking pot is warmed through, add your oils and the chopped onion. Fry them gently until soft.

Then add your meat and allow it to fry for a couple of minutes before adding your preserved lemon, thyme and garlic.

If you're cooking chicken, add enough water to just cover your meat and bring it to a gentle boil for 4-5 minutes.

Place the lid on your cooking pot, reduce the heat to a simmer and cook through for 35 minutes to an hour - the longer you cook for, the more tender your end product will be.

Serving suggestions

Chicken dish garnish: preserved lemon and olives

Lamb dish garnish: prunes, apricots and golden raisins

Ayoush can be found on 58 James Street, London W1U 1HG

Related

BEEF.png

How to make Chilli Beef Ramen

Mr Chang Prawn Roll.JPG

How to make a prawn roll

chicken liver parfait.jpg

How to make chicken liver parfait

tom yam.jpg

How to make tom yam soup

halibut.jpg

How to make Halibut En Papillote

railway lamb.jpg

How to make railway lamb curry

Comments

More

This 101-cheese pizza is the invention humanity needed

We offer up this creation to the gods of cheese

by Tom Victor
28 Apr 2017

M&S is going to trial home deliveries

At last: a focaccia in every online shopping basket

by Tom Mendelsohn
28 Apr 2017

McDonald’s home delivery is finally coming to the UK

Okay, but will they be delivering breakfast?

by Tom Victor
26 Apr 2017

This is why no restaurant is worth queuing for

No matter how many Michelin stars it has

24 Apr 2017

This is how you get free stuff at Subway

Stay away from the meatballs, lads

by Emily Reynolds
20 Apr 2017

Investigation: Are "Hula Hoops" exactly the same product as Aldi Hoops

Vitally important info within

by Gary Ogden
19 Apr 2017

The Tab Clear of coffee has arrived and it won't stain your teeth

It's like water, but not

by Gary Ogden
18 Apr 2017

We went to Rick Astley's beer launch and he was delightful

Never gonna give you hop (does that work?)

by Ryan Young
13 Apr 2017

Eight-year-old boy drives four-year-old sister to McDonald's

Enterprising American child learned to drive from YouTube videos, and just really fancied a cheeseburger

by Tom Mendelsohn
13 Apr 2017

Experts say butter should be kept in the fridge and it's bullshit

"Refrigerated butter literally destroys lives, relationships and pieces of cold, untoasted bread"

by Emily Reynolds
13 Apr 2017