tagine stew base

Made with the aromatic spices found in North African cooking, this concentrated tomato blend makes light work of creating rich, unctuous tagines.

Shop Cooks' Ingredients Tagine Stew Base

Use it to make a tagine – try it to slow-cook chunks of lamb neck fillet, chopped tomatoes and apricots.
Add it to transform lentil and chickpea soups – it’s great in a Tunisian harira.
Simmer beans in the sauce and a little water until soft and tender.
Simmer it in a delicious shakshuka.
Add to water when cooking rice for an aromatic pilaff to serve alongside roast chicken thighs.
Use as a sauce for ras el hanout-spiced Moroccan lamb meatballs.
Add to the boiling water you pour over couscous to prepare a spicy side for grilled lamb chops.

Chicken & green olive tagine

This satisfying stew is simplicity itself.

Stir the Tagine Stew Base into 500ml chicken stock in a pot. Add chicken thighs and drumsticks, bring to the boil, then reduce the heat and simmer.
After 30 minutes, add some green olives and chopped preserved lemon. Simmer for a further 10 minutes, until the chicken is cooked through and no pink meat remains. Serve with couscous, scattered with toasted flaked almonds and coarsely chopped coriander.

The Moroccan stew known as tagine is named after the vessel it’s cooked in – in this case, a two-piece earthenware pot comprising a rimmed base and conical lid. The earliest record of such a pot appears in the 9th-century story collection, One Thousand and One Arabian Nights.

tagine stew base

Made with the aromatic spices found in North African cooking, this concentrated tomato blend makes light work of creating rich, unctuous tagines.

Shop Cooks' Ingredients Tagine Stew Base

what does it taste like?

It’s richly tangy from tomatoes, savoury from lamb stock, and aromatic from a North African blend of spices that includes cumin, ginger, cinnamon, coriander, turmeric and nigella.

tips, tricks & hacks

Use it to make a tagine – try it to slow-cook chunks of lamb neck fillet, chopped tomatoes and apricots.
Add it to transform lentil and chickpea soups – it’s great in a Tunisian harira.
Simmer beans in the sauce and a little water until soft and tender.
Simmer it in a delicious shakshuka.
Add to water when cooking rice for an aromatic pilaff to serve alongside roast chicken thighs.
Use as a sauce for ras el hanout-spiced Moroccan lamb meatballs.
Add to the boiling water you pour over couscous to prepare a spicy side for grilled lamb chops.

easy meal idea

Chicken & green olive tagine

This satisfying stew is simplicity itself.

Stir the Tagine Stew Base into 500ml chicken stock in a pot. Add chicken thighs and drumsticks, bring to the boil, then reduce the heat and simmer.
After 30 minutes, add some green olives and chopped preserved lemon. Simmer for a further 10 minutes, until the chicken is cooked through and no pink meat remains. Serve with couscous, scattered with toasted flaked almonds and coarsely chopped coriander.