In a sunny, upbeat demonstration, Jamie Oliver brings a bright take on classic Moroccan cooking, showing how to make two soulful tagines — one chicken, one beef. This guide captures his joyful approach to cooking, easy recipes that celebrate spices, simple prep, and relaxed family-style serving.
Why these tagines work
Jamie describes tagines as “stews with attitude.” They’re deeply flavored, forgiving, and perfect for anyone wanting approachable, authentic dishes. The magic comes from thoughtful spice blends (coriander, cumin, ras el hanout), preserved lemon, olives, saffron and slow, gentle cooking so the meat becomes tender and fragrant.
Chicken Tagine — Ingredients & Prep
- 1 whole chicken, jointed
- 1 heap tsp coriander seed
- 1 level tsp cumin
- 1 heap tsp ground ginger or fresh grated
- Salt, pepper, olive oil
- 2 onions, roughly chopped
- 4 cloves garlic
- 1 fennel bulb, quartered and halved to make eighths
- Salted lemons (to taste)
- A handful stoned olives
- A pinch saffron
- About ½ pint stock or water
Marinate the chicken overnight or a few hours with the spices, salt, pepper and olive oil. Brown the joints in a pan in olive oil, then add onions, garlic and fennel and sweat gently. Stir in chopped salted lemon, olives and saffron, pour in a little stock, cover and simmer for about 1½ hours until the meat melts away from the bone.
Beef Tagine — Ingredients & Prep
- 600 g stewing beef, cubed
- 1 heaped tsp ras el hanout
- 1 tsp cumin, 1 tsp cinnamon
- 1 heaped tsp ground ginger
- 1 tsp sweet paprika
- 1 onion, chopped
- 1 tin chickpeas
- 1 tin chopped tomatoes
- Squash (added later), a couple of prunes torn up
Marinate beef a few hours or overnight with the spices, salt and pepper. Fry until coloured, add onion and chickpeas, pour in tomatoes, cover and slow-cook for 2½–3 hours. Add squash and prunes during the final hour so the squash holds its shape and the prunes add a rich, sweet counterpoint to the savoury beef.
Finishing, Serving & Handy Tips
Jamie keeps the plating simple: lightly seasoned couscous makes a perfect bed for both tagines. Garnish with crumbled almonds or more olives if desired. Key tips from his approach:
- Use cheaper stewing cuts for beef — long, slow cooking transforms them into silky tenderness.
- Add delicate vegetables (like squash) later to avoid them turning to mush.
- Salted lemons and saffron are small additions that deliver huge authentic flavour.
- Don’t feel obligated to own a tagine pot — a pan does the job brilliantly for relaxed, reliable results.
“The meat’s gonna melt in your mouth.”
Final thoughts
This cheerful take on Moroccan tagines is a brilliant example of cooking, easy recipes that feel special without being fussy. With small pantry staples and a little patience, anyone can make these dishes come alive — ideal for family meals or inviting guests round for comforting, aromatic food.
This article was created from the video Cooking a Beef & Chicken Tagine in Morocco | Jamie Oliver with the help of AI.
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