Moroccan Recipes with Ras El Hanout

This easy tagine recipe is an absolutely delicious way to enjoy quinces, called safarjal in Arabic. Like other Moroccan fruit tagines, Tagine of Meat and Quinces features a savory combo of spicy and sweet.

Use lamb, beef or goat meat in this sweet and savory tagine. The optional additions of Ras El Hanout and nutmeg will make the dish a bit similar to Mrouzia, a tagine made with raisins, almonds and honey.

In this Moroccan recipe, chicken is stewed with tomatoes, chickpeas and raisins in a spicy, fragrant sauce seasoned with ginger, cinnamon, saffron and Ras El Hanout. If you like, a handful of dried apricots can be substituted for the raisins.

Fennel – bisbas in Moroccan Arabic – adds subtle anise flavor to this easy chicken tagine with preserved lemons and olives. For stronger licorice flavor, add the optional anise seed or fennel seed. My own preference is to use a bit of Ras El Hanout instead.