TK-LA Community Gathering: Tagine In the Garden

TK-LA Community Gathering: Tagine In the Garden

One of my favorite restaurants in LA is The Little Door, and I’ve been going there for over 20 years. It’s a small, romantic spot with incredible Moroccan food, and I always order the chicken tagine and mint tea with baklava for dessert. I have so many good memories there, so when I planned my second TK-LA community gathering, I wanted to bring some of those flavors and colors of Morocco to my own table.

As a designer, Morocco has always been a huge source of inspiration for me. I’ve always been drawn to the colors of the spices you find in the souks, bold and vibrant, layered in every shade imaginable. The aromas alone make you daydream about the feasts waiting to be cooked and shared. For me, the inspiration goes deeper than food: it’s the colors of the landscape, the designs of the riads, the woven textiles, the intricate tile work that adorns the cities, and the deep sense of history and craftsmanship.

I set the table in the garden using pieces I already loved: colorful glass candle holders I bought at Target years ago, vintage Georges Briard tumblers I stumbled upon in Palm Springs, Middle Eastern tea cups inherited from my great aunt, and soft pastel blue plates from Portugal that I found at HomeGoods. A big red Italian vintage bowl from an estate sale anchored the table. Small, collected details, old and new, that made the dinner feel special.

The menu reflected that same spirit. I cooked a chicken tagine, a few Moroccan sides, herbed couscous, and a bright tomato–cucumber salad. We mixed Moroccan mojitos with generous handfuls of fresh mint, poured tea after dinner, and shared a big platter of dates, nuts, fresh and dried fruits, and little sweets.


Create your own Moroccan Tagine Night! 

I have listed some hosting guidelines to create your own little Moroccan night: Nothing is complicated- it is all about creating an inviting relaxed evening. Below you can find recipes, tips, products and playlists to create your own little Moroccan night with friends. 

Setting the Table:

For this kind of dinner, I love leaning into color, layered textiles, and touches of silver and soft gold. It doesn’t have to be perfect or formal — the goal is to make the table feel warm, collected, and a little bit special.

Before buying anything new, take a look around your home. You’ll almost always find pieces that can be repurposed. A small bowl that usually holds jewelry can become an olive dish. A tray from your coffee table can hold bread or little plates. I used mercury glass tumblers as candle holders. Mixing things that weren’t meant to be part of a “set” actually makes the table feel more interesting and personal.

If you have colorful pillows, add them on the chairs to bring in pattern and comfort. Lightweight throws can be layered on the table or used as runners to add texture and warmth. You can add bowl of dates, lemons, tangerines, little bowls of spices that add pops of color (cumin, paprika , turmeric) and/or plates of fresh herbs as decoration for the table instead of flowers. Use decorative tiles as a trivet. I also added a few of my Moroccan poufs and placed trays on them- created the mood and was functional! 

You don’t need a lot — just a few thoughtful details that invite people to sit, relax, and stay a while.


Setting the Night: 

I like to start the night with something fresh and festive while everyone is arriving and settling in. Mojitos are perfect for this — the color, the fresh mint, even the smell instantly put people in a good mood. If you have fun or colorful glasses, use them. Little details like that already make guests feel like something special is about to happen.

Set out a few easy, scoopable bites so people can nibble while they mingle: hummus and baba ghanoush or Lebneh, warm olives tossed with a little citrus and harissa, and pita or naan cut into small squares. Everything should be simple to grab and eat standing up, drink on the other hand.

As guests come in, make sure the music is already playing softly in the background. It fills those quiet moments and helps the room feel relaxed right away.

Once everyone has arrived and you can feel that people are ready to eat, it’s time to move to the table. I never do place cards — I like letting people sit where they feel comfortable. It keeps things easy and informal.

Reheat the tagine in the pot, then transfer it to a big, beautiful serving bowl, I used a bright red Italian soup bowl (use what you have and make it fun). Everything else can already be waiting on the table, family-style.

For dessert, you can either serve it right at the table or move everyone to a cozier spot — inside or in a lounge area — for mint tea with a platter of sweets and fresh fruit. It’s a nice way to slow things down and end the night on a warm, relaxed note.


DINNER MENU:

MAIN:

Chicken Tagine

Herbed Couscous

Tomato & Cucumber Salad

SIDES:

Zaalook

Taktouka 

Hummus

 Warm Bread Basket
 – Fresh pita
 – Store bought Naan (trader Joe has a great frozen one)
 – Moroccan msemen (if you can find it)
 Serve with olive oil and flaky salt.

Small Bowls of Extras
 – Marinated olives 
 – Labneh with olive oil + herbs

A Fresh Herb Plate (looks beautiful and vibrant on the table)
 – Mint
 – Cilantro
 – Parsley
 Let guests tear herbs and add to couscous or tagine.

After-Dinner Tea & Sweets

Platter of Fruits & Nuts with fresh Moroccan mint tea 
– Dates
– Nuts (almonds, walnuts, pistachios)
- Dried fruits (apricots, figs, raisins) + fresh fruits (tangerines, pomegranate, figs)
– Small pastries (baklava, almond cookies) or chocolates)

Orange with Cinnamon & Honey

Oranges with Cinnamon & Honey

Ingredients

  • 3–4 oranges
  • 2–3 tbsp honey
  • ½ tsp cinnamon
  • Optional: orange blossom water or a squeeze of lemon
  • Optional garnish: chopped nuts (pistachios or almonds) or fresh mint

Instructions

  1. Peel the oranges and slice them into rounds (or segments if you prefer cleaner bites).
  2. Arrange them on a plate or shallow bowl.
  3. Drizzle honey evenly over the oranges.
  4. Sprinkle cinnamon on top.
  5. Optional: add a tiny splash of orange blossom water or lemon juice for brightness.
  6. Let it sit for about 10–15 minutes so the juices and honey blend together.
  7. Finish with nuts or mint if you want a little texture or freshness.

 


Drinks

Moroccan Mojito

Pomegranate & Rose Fizz (Mocktail)

Moroccan Mint Tea (for Dessert)

Citrus Water Pitcher -Water infused with orange slices, fresh mint, and a touch of rose water.

MUSIC

TK-LA playlist for Tagine in the Garden: Mon Amour, Ma Cherie

FROM THE SHOP: The Curated Shop

Shop a carefully curated collection for your next event! More products coming soon.

 

RECIPES:

INGREDIENTS

CHICKEN TAGINE WITH OLIVES - RECIPE BY What's Gabby Cooking

For the Chicken (I added carrots as well)

8 cloves garlic finely chopped

1 teaspoon sweet paprika

1 teaspoon ground cumin

½ teaspoon ground ginger

½ teaspoon saffron threads crushed

½ teaspoon turmeric

Kosher salt and freshly ground black pepper

6-8 bone in skin on chicken thighs

For the Tagine

2 tablespoons olive oil

3 yellow onions, thinly sliced

¼ teaspoon ground cinnamon

16 green castelvetrano olives, pitted and smashed

1 lemon, peeled into thick slices (using a vegetable peeler to peel the lemon peel into thick 1 inch strips)

1 cup chicken stock

Juice of ½ lemon

1 tablespoon chopped flat-leaf parsley

INSTRUCTIONS:

1-Mix garlic, saffron, ginger, paprika, cumin and turmeric together with ½ teaspoon of salt and ½ teaspoon freshly cracked black pepper. Rub the chicken with mixture, cover, and refrigerate to marinate for 3 to 4 hours.

2-Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to plate and set aside. Add onions to skillet, and cook over medium-low heat about 15 minutes, until they begin to caramelize. Add the ground cinnamon and stir to combine.

3- Put chicken on onions. Scatter with olives and the lemon strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

4-Cover the skillet and place over low heat, and cook about 30 minutes, until chicken is cooked through. Scatter parsley on top, and serve.


Herbed Couscous with Toasted Nuts & Apricots

Ingredients

    • 1 ½ cups dried couscous
    • 1 ½ cups hot water
    • 1 cup of chopped mixed fresh herbs mint, parsley and cilantro 
    • Toasted almonds and pine nuts
    • Chopped Dreid apricots 
    • 1 lemon zest (optional)
    • 2 tablespoons olive oil
    • Salt and pepper


    Instructions:
    Pour hot water over couscous, cover, and steam. Fluff with olive oil, then fold in herbs, lemon zest, nuts, and apricots. You can also sprinkle the nuts on top before serving.

Tomato–Cucumber Salad

Ingredients:

2 small tomatoes, chopped

2 cucumbers, chopped

Olive oil

2 tbsp lemon juice

Salt and pepper

Mint or parsley

Instructions:
Mix everything together just before serving to keep it fresh and crisp.

Zaalouk

Ingredients

1 large eggplants

2–3 tomatoes, grated or chopped

5–6 garlic cloves, finely chopped

2 tbsp chopped parsley

2 tbsp chopped cilantro

1 tsp salt

2–3 tsp paprika (your taste)

2–3 tsp cumin (your taste)

¼–1 tsp cayenne (to taste)

Olive oil

Instructions:

I have tried the one pot version and I have to say roasting the eggplant makes a big difference in the flavor. I would highly recommend it and also lean towards adding more of the spices. 

Start by trimming the stems from the eggplants and slicing them in half lengthwise. Place them skin-side up on a foil-lined baking sheet and slide them under the broiler, as close to the heat as you can get.

Let them roast for about 20–25 minutes. You’re looking for deeply charred skins. The flesh should be completely soft and silky.

While the eggplants are doing their thing, peel, seed, and chop the tomatoes. Add them to a skillet with the olive oil, garlic, parsley, cilantro, and spices. If you like a little heat, now’s the time to add the cayenne or whole chili peppers.

Cook the tomatoes over medium heat, stirring now and then, until a rich consistency is formed. 

Once the eggplants are cool enough to handle, scoop out the soft flesh with a spoon and discard the skins. Add the eggplant to the tomato mixture and stir everything together, mashing any firmer bits with the back of a spoon.

Let it all cook together for about 10 minutes or more until you get a tick spreadable texture. Taste, adjust the seasoning, and remove from the heat. Garnish with a little olice oil and parsley. 


Taktouka

Ingredients:

2 red bell peppers (jarred works well)

1 tbsp olive oil, plus more for finishing

1 large onion, finely diced

3 garlic cloves, minced

3-5 ripe Italian tomatoes depending on size, grated (or canned)

1 tbsp tomato paste

1 tsp cumin (add more for more flavor)

1 tsp paprika (add more for more flavor)

1 tsp salt

½–1 tsp cayenne pepper (for heat)

Instructions:

*If using fresh red peppers, roast them until charred, then peel a

Finely chop the onion and garlic. Warm 1 tablespoon of olive oil in a nonstick pan over medium-low heat, then add the onion and garlic and let them soften gently.

Slice the tomatoes in half lengthwise and use a box grater to grate the flesh into a bowl, discarding the skins. If you prefer, you can simply dice the tomatoes instead.

After about 4–5 minutes, stir in the grated or diced tomatoes along with the cumin, paprika, and salt. Let everything cook for another 5 minutes, then mix in the tomato paste.

Slice the peppers into strips and add them to the pan. Continue cooking until the sauce thickens to your liking, adjusting the seasoning as needed. Finish with a drizzle of olive oil and a sprinkle of pine nuts.

Orange with Cinnamon & Honey

Ingredients

2 large oranges

2–3 tbsp fresh orange juice

1 tbsp honey

½–1 tsp cinnamon

Instructions
In a small bowl, mix the orange juice and honey; chill. Peel the oranges and slice into rounds. Arrange on a serving dish, spoon the juice over the top, and finish with a light sprinkle of cinnamon.

Drinks

Moroccan Mojito

Ingredients:

8–10 fresh mint leaves

1–2 tsp sugar or simple syrup

½ lime, cut into wedges

1½ oz white rum

Sparkling water

1–2 drops rose water

Ice

Instructions:
In a glass, gently muddle mint, lime, and sugar. Add rum and stir. Fill with ice, top with sparkling water, and add rose water. Stir gently. Garnish with mint and citrus.

Pomegranate & Rose Fizz (Mocktail)

Ingredients:

4 oz pomegranate juice

½ oz lemon juice

2 drops rose water

2–3 oz sparkling water

½ oz simple syrup or agave (optional)

Instructions:
Fill a glass with ice. Add pomegranate juice and lemon juice. Stir in rose water (start with 2 drops). Top with sparkling water, stir gently, and garnish with mint.

Moroccan Mint Tea (for Dessert)

(Serves 2–3)

Ingredients

2 plain green tea bags

1 large bunch fresh spearmint

2–3 tbsp sugar or honey (to taste)

3½–4 cups water

Instructions:
Bring water to a boil, then let cool 30 seconds. Steep tea bags for 2 minutes; remove. Add mint and sweetener, gently pressing the mint. Steep 3–5 minutes. Pour a little tea into a glass and return it to the pot once or twice to blend. Serve hot, pouring from a slight height to create foam.

Citrus Water Pitcher

Water infused with orange slices, fresh mint, and a touch of rose water.

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