moroccan tajin

moroccan tajin

TAJIN is the famous traditional dish in morocco, and tajin is the pot in which we prepare some dishes with meat or vegetables or fish. The pot is made of fired clay and glazed and painted.  The pot withstands high temperature and its cone shaped cover does not let the steam come out and go back to the bottom of the pan.

Fish tajin

Fish tajin is very delicious and it is made with:

• Olive oil
• 1 Onion
• 200g peeled tomatoes
• Saffron, cinnamon, coriander, cumin
• Fish broth
• 2 slices of hake, clean, without bones, no head, no tail
• Green olives, pitted
• Lemon
• Salt and pepper

We put oil in a tagine and add the onion to make a stew – over medium heat – stirring constantly. Add the spices: saffron, cinnamon, ground coriander, cumin and turmeric and let it absorb the flavors for about 20 minutes.

You can then add the tomato and fish broth (previously done) and then mixing, bring it to boil. When boiling, lower the heat and leave the sauce thickens. 25 minutes will be enough.

You can then place the slices of hake in the stew and leave for 5 minutes – no more, otherwise become dry.

In the end, season to taste with salt and pepper, and add a little lemon (grated) and chopped coriander. You can also use other fish in this recipe as red mullet, cod, monkfish or tuna, for example.

Vegetable Tagine

It is the easier one and we can make like this :

• 4 turnips
• 4 courgettes
• 250g peas
• 4 potatoes
• 250g broccoli
• 3 cloves of garlic     
• Vegetable broth
• Spices
• Salt and pepper

After washing, draining and cutting vegetables into pieces put them in the tagine.

Drizzle them with a previously prepared broth and season with salt, pepper and spices you want to add. Let it cook and check on tagine in about one hour.

Sometimes you need to add more water or turn the heat down. Cook for 15 minutes more at most and then serve.

Chicken tajin

• Oil
• 1 chicken
• 1 onion
• Breadcrumbs
• 1 egg
• Parsley
• Salt and pepper
• Saffron, Cinnamon
• Limon
• Green Olives

We clean chicken and boil in water for about 30 minutes. Store the water from cooking.

Separately, chop onions and mix with parsley and bread crumbs. Add egg, and season with pepper and cinnamon. This should become a well-mixed dough.

After cooling, cut the chicken into pieces. Mix chicken pieces with the dough.

Meanwhile, put the oil in a pan, add the lemon juice and water from cooking chicken and season with chopped parsley and saffron.

When is boiling put chicken pieces and leave to cook for about 30 minutes. can be cooked in a tagine or in normal pot and then served in earthenware platter, garnished with green olives.