By Jane Hornby
A tagine was traditionally cooked in the remaining heat of the bakers' ovens in Morocco. The tell-tale conical clay pot is filled with meat, dried fruit and vegetables and a small amount of liquid and left to cook for hours on a slow heat, producing the most tender, meltingly delicious stew. You can create your own version without the special pot with these easy recipes. Try lamb and apricot, chicken and olive, or a veggie tagine in your slow-cooker.
Slow cooker chickpea tagine
Spiced vegetable tagine
See all recipes for tagine (8)
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
