Tagine is the conical clay pot and the dish cooked in it: meat or fish slow-simmered with vegetables, preserved lemon, olives, spices and dried fruit, the cone returning evaporated steam to keep the broth concentrated.

The tagine pot is a North African Berber invention dating to at least the 8th century. Two basic styles dominate Marrakech menus: chicken with preserved lemon and green olives (the Fassi classic), and lamb with prunes, dried apricots and toasted almonds (the wedding-day showpiece). A vegetable tagine khodra rounds out vegetarian-friendly menus. Friday remains the traditional couscous-and-tagine family lunch across Morocco.

Where to eat Tagine in Marrakech

3 editor picks for Tagine in Marrakech, ranked by editorial score. All Marrakech signature dishes · Tagine across every city.

  • Al Fassia Gueliz

    Order The slow-cooked lamb tagine with caramelised quince, served with khobz bread.

    Run entirely by women since 1987, Al Fassia in Marrakech's Gueliz cooks the refined Fassi (Fez) repertoire under chef Saida Chab, daily lunch and dinner.

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  • Le Foundouk

    Order Pigeon pastilla, then the lamb-prune tagine; book the rooftop in clear weather.

    A converted caravanserai near Bab Doukkala, Marrakech's Le Foundouk has plated Moroccan and Mediterranean tasting menus on its rooftop since 2002.

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  • Dar Yacout

    Dar Yacout at Bab Doukkala plates a fixed Moroccan tasting in a palace riad of Marrakech's medina; the late King Hassan II kept it as a favourite.

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Make it at home

Serves Serves 42 hrEasy

Ingredients

  • 1.2 kg chicken thighs and drumsticks, bone-in
  • 2 preserved lemons, quartered, rind only
  • 150 g cracked green olives
  • 3 onions, sliced
  • 4 garlic cloves, crushed
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • Pinch saffron threads
  • Bunch flat-leaf parsley and coriander, chopped
  • 100 ml olive oil
  • 300 ml water
  • Salt and pepper

Method

  1. Heat oil in a tagine or heavy lidded pan over medium. Brown the chicken pieces on all sides; remove.
  2. Add onions to the same pan; cook 8 minutes until soft. Add garlic and spices; stir 1 minute.
  3. Return chicken with skin side up, tucked among the onions. Scatter preserved lemon rind, olives and herbs over. Pour in water.
  4. Cover, reduce heat to low, simmer 1 hour 15 minutes until chicken falls from the bone. Don't stir; the layered cooking is the technique.
  5. Lift the lid at the table. Serve with khobz bread to soak the juices.

Editor tip. If you don't have preserved lemon, salt-cure a fresh lemon overnight in a jar with 2 tbsp salt and lemon juice; the colour is wrong but the flavour comes close.

Common allergens: Nuts.