Moroccan Tagine with Figs

Moroccan Tagine with Figs is a slow-cooked stew named after the conical clay pot it's traditionally prepared in. It typically features tender meat (like lamb or chicken) simmered with sweet dried figs, warm spices such as cinnamon and ginger, and sometimes almonds or honey, creating a rich, aromatic dish. This classic recipe hails from Morocco and is a staple of its flavorful, communal cuisine.

🍽️ Nutrition at a glance

This dish is generally balanced, offering a good mix of protein from the meat, carbohydrates from the figs and any accompanying grains, and healthy fats from the cooking oils and nuts. Key nutrients include fiber from the figs, iron and B vitamins from the meat, and various antioxidants from the spices, with a typical serving ranging from 400 to 600 calories depending on the specific recipe and portion size.

Nutrition breakdown

Calories	350 kcal
Protein	22 g
Carbs	35 g
Fat	12 g
Fiber	6 g
Sugar	15 g
Sodium	500 mg
Potassium	550 mg
Iron	4 mg
Vitamin A	120 µg
Vitamin C	15 mg
Calcium	80 mg
Magnesium	50 mg
Phosphorus	200 mg
Zinc	3 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, the tagine pot itself is ingenious—its design traps steam, returning condensed liquid to the dish for incredibly tender, flavorful results without much water. Nutritionally, the pairing of figs with meat is a classic example of sweet-savory balance, where the fruit's natural sugars caramelize and complement the savory spices, making it a delicious way to incorporate fruit and fiber into a hearty main course.