Also found in: Wikipedia.


 (tə-zhēn′, -jēn′)
1. An earthenware pot used in the cooking of Morocco, consisting of a tall conical lid and a shallow base that doubles as a serving dish.
2. A thick stew slowly simmered in such a pot, typically made of meat or poultry, vegetables, fresh or dried fruits, and spices.

[Arabic ṭājin, frying pan, shallow earthenware pot, from Greek tagēnon, tēganon, frying pan, of unknown origin.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(tæˈʒiːn) or


1. (Cookery) a large, heavy N African cooking pot with a conical lid
2. (Cookery) a N African stew with vegetables, olives, lemon, garlic and spices, cooked in a tagine
[from Moroccan Arabic tažin, from Arabic tājun frying pan]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
Tantoco and her daughter, Annica, had planned to go out for dinner, but the young Moroccan chef made them try instead her spiced lamb tagine and couscous.
Taste the nutty, sweet deliciousness and enjoy!Read also: How to Make a Moroccan Lamb and Vegetable Tagine
Next I'd make my way to Essaouira for a seafood tagine.
DELICIOUS recipes for Moroccan one-pan meals are served up in The Modern Tagine Cookbook by Ghillie Basan.
"When I found myself on my own, the children were five and two, and it was a very conscious decision to stay in Scotland," explained Ghillie, whose new book, The Modern Tagine Cookbook, focuses on recipes for delicious one-pot Moroccan meals.
The history of Moroccan tagine is always highly debated.
To make the tagine, place the saucepan over a medium heat and add the rest of the olive oil.
Mary brings the fragrant flavours home, cooking a speedy lamb tagine, a spicy carrot hummus and a fresh summer salad.
1 tbsp olive oil 2 onions, chopped 500g skinless boneless chicken thighs, each cut into 2-3 chunks 3 tbsp tagine paste or 2 tbsp rasel hanout 2 x 400g cans tomato with chopped mixed olives small handful fresh oregano, leaves picked and chopped 2 preserved lemons, flesh removed, skin rinsed and finely chopped 2 tbsp clear honey 1 chicken stock cube 200g giant couscous handful parsley, chopped
Celebrity chef Happy Ongpauco-Tiu shared some her tried-and-tested holiday recipes Moroccan-inspired Chicken Tagine Skewers, Aligue Creme Brulee and Salmon en Papillote in a Thanksgiving cooking demo held at Pottery Barn in Central Square, BGC.
The lamb and prune tagine, served with a side of couscous, swept us to the streets of Morocco.
Main courses feature Lebanese dawood pasha which is meatballs cooked in a tomato sauce served with rice or a Moroccan tagine of beef, chicken or fish.