Slow Cooking Tagine: A Tasty Crockpot Adventure

Tagine is a North African stew that is named after the earthenware pot it is cooked in. It is traditionally cooked slowly over low temperatures and for long cooking times, making it a perfect candidate for being adapted to a slow cooker. In fact, the two cooking methods are very similar, with the steam trapped in the tall lid of the tagine pot helping to keep the stew moist, much like a slow cooker.

What is a tagine?

A tagine is a type of cookware and a stew that is an important part of Moroccan cuisine and has been a part of the culture for hundreds of years. The word tagine refers to both the pot and the dish cooked inside it. The pot is traditionally made of clay or ceramic and consists of a wide, shallow circular dish used for cooking and serving, with a distinctive dome or cone-shaped lid. The dish is a rich mixture of meat, poultry, or fish, and often includes vegetables or fruit.

The tagine's unique design allows for slow cooking, with the dome-shaped lid trapping steam and returning condensed liquid to the base, creating a moist and flavourful dish. This method of cooking is ideal for tenderising meat and vegetables, and it is very practical in areas where water supplies are limited.

Tagines are known for their succulent, stew-like consistency and the intense flavours that develop during the slow cooking process. They are typically cooked over charcoal, but can also be prepared in an oven or on a stovetop. The cookware comes in various sizes, with smaller tagines serving one or two people, and larger ones accommodating eight or more.

The term "tagine" is believed to originate from the late 18th century during the reign of Harun al Rashid, ruler of the Islamic Empire. However, some believe the use of ceramics in Moroccan cooking may date back to Roman influence. The first recorded recipes for tagine-style dishes appeared in the 9th century in "The Thousand and One Nights".

Today, tagines are not only a culinary staple in Morocco but have also gained worldwide popularity. They are prized for their ability to create tender, flavourful dishes with minimal effort, making them a favourite for home cooks and a beloved feature on restaurant menus.

Tagine ingredients

Tagines are traditionally made with meat on the bone, such as chicken thighs or lamb shoulder. However, you can also use skinless, boneless chicken thighs or boneless lamb leg.

For a vegetarian option, a vegetable tagine can be made with potatoes, carrots, onions, garlic, tomatoes, dried apricots, chickpeas, and spices.

Tagines typically include a variety of spices, such as cumin, coriander, turmeric, cinnamon, chilli powder, black pepper, ginger, cayenne pepper, cardamom, fennel powder, and cloves.

Other common ingredients in tagines include:

• Olive oil
• Honey
• Chicken/vegetable broth
• Lemon juice
• Olives
• Raisins
• Carrots
• Onion
• Garlic
• Tomato paste
• Almonds
• Cilantro/coriander

How to cook a tagine in a slow cooker

A tagine is a North African stew that is named after the earthenware pot in which it is cooked. Tagines are typically cooked over low temperatures for a long time, making slow cookers an ideal alternative to the traditional earthenware pot. Here is a guide on how to cook a tagine in a slow cooker.

Ingredients

The ingredients you will need for the tagine include:

• Chicken thighs or legs, preferably with the skin removed
• Onions - red or brown
• Chopped tinned tomatoes or fresh tomatoes with tomato puree
• Chickpeas - tinned or dried
• Coriander (cilantro) for serving
• Spices - cumin, coriander, turmeric, cinnamon, chilli powder, and black pepper
• Garlic - crushed fresh garlic or puree
• Ginger - fresh root ginger or puree
• Lemon juice - freshly squeezed or bottled
• Extra virgin olive oil
• Salt and pepper

Optional Ingredients

You can also add the following ingredients to your tagine:

• Raisins or dried apricots
• Olives
• Carrots
• Sweet potatoes, aubergines (eggplant), and peppers
• Preserved lemons or lemon wedges
• Sundried tomatoes
• Almonds, pine nuts, or other nuts

Instructions

• Prepare a marinade for the chicken by mixing spices, lemon juice, and olive oil. Add the chicken to the marinade and leave it in the fridge for a couple of hours or overnight.
• Put all the ingredients, including the chicken with the marinade, into the slow cooker.
• Cook on high for 2-3 hours or on low for 4-7 hours, depending on the recipe and your slow cooker settings.
• Serve the tagine with couscous, rice, or bulgur wheat. You can also serve it with fresh bread to soak up the sauce.
• Garnish the tagine with chopped coriander (cilantro), sliced almonds, toasted pine nuts, or a squeeze of lemon.

Tips

• If you have a tagine pot, you can start by cooking the onions in it on the stovetop, then add the chicken and any excess marinade. Seal the chicken on all sides, add the remaining ingredients, and transfer the tagine to the oven for an hour at 180°C.
• If you don't have a slow cooker or a tagine pot, you can cook the tagine in a regular oven-proof saucepan.
• For a more authentic experience, use meat on the bone, such as a whole jointed chicken.
• You can adapt the recipe by varying the spice levels or adding different vegetables and ingredients.
• Any leftover tagine can be stored in the fridge for up to three days or frozen for up to three months.

What to serve with a tagine

A tagine is a North African stew that is named after the pot it is cooked in. It is often served with couscous, rice, or bulgur wheat to soak up the sauce.

In Morocco, tagine is typically served with a variety of side dishes and salads, such as:

• Tabbouleh (parsley salad)
• Carrot salad with mint and pomegranates
• Pomegranate seeds
• Olives
• Flatbreads
• Hummus
• Harissa sauce
• Preserved lemons
• Honey-glazed carrots
• Maakouda Batata (Moroccan potato cakes)
• Moroccan pita bread (Batbout)
• Moroccan cauliflower with preserved lemon
• Moroccan saffron rice pilaf with vegetables

For dessert, you could serve:

• Baklava
• Fruit platter of oranges with honey, dates stuffed with almonds, mango, and persimmon, served with yoghurt and rose or orange water
• Pavlova
• Orange almond cake served with mascarpone
• Lemon self-saucing pudding
• Marmalade pudding cake

Tagine garnishes

• Fresh herbs: Sprinkle chopped coriander (cilantro) or parsley on top of the tagine. These herbs add a pop of freshness and a bright flavour to the dish.
• Nuts: Toasted sliced almonds, pine nuts, or slivered almonds can add a crunchy texture and nutty flavour to the tagine.
• Lemon: A squeeze of fresh lemon juice or a garnish of lemon wedges can brighten up the flavours of the tagine.
• Dried fruit: Raisins, apricots, or dates can add a touch of sweetness and a burst of flavour to the dish.
• Spices: A sprinkle of ras el hanout or other Moroccan spices can enhance the flavours of the tagine.
• Yogurt: A dollop of plain yogurt or a yogurt sauce can add a creamy and tangy element to the dish.
• Olives: Green or kalamata olives can provide a salty and briny contrast to the other flavours in the tagine.
• Vegetables: Chopped fresh tomatoes, sliced red onions, or grilled eggplant can add a colourful and healthy touch to the dish.

Frequently asked questions