Slow Cooker Tagine: A Tasty Moroccan Adventure

Tagine is a slow-cooked stew that is traditionally cooked in a conical ceramic dish called a tagine. However, it can also be cooked in a slow cooker, which has a similar function of trapping steam and keeping the dish moist. Tagine is usually cooked with lamb, poultry, or fish, and contains fruit, vegetables, and spices. It is a perfect dish for a cold day and can be served with rice, couscous, bread, or traditional North African side salads.

Tagine marinade ingredients

Tagines are traditionally cooked in a conical ceramic dish, but a slow cooker can be used to achieve similar results. Here are some ingredients you can use to make a tagine marinade:

• Cumin
• Coriander
• Turmeric
• Cinnamon
• Chilli powder
• Black pepper
• Garlic
• Ginger
• Lemon juice
• Extra virgin olive oil
• Saffron (optional)
• Salt
• Cayenne pepper
• Cardamom
• Cloves
• Paprika
• Honey

The ingredients above can be mixed to create a marinade for the chicken. It is recommended to prepare the marinade the night before and leave it in the fridge, along with the chicken, for a couple of hours or overnight.

Other Ingredients

In addition to the marinade ingredients, you will also need the following:

• Chicken thighs or legs, preferably with skin on and bone in
• Onions, red or brown
• Chopped tomatoes, either tinned or fresh
• Chickpeas, either tinned or dried and soaked
• Coriander (cilantro) for serving
• Carrots
• Parsnips
• Peppers
• Tomato purée
• Lemon
• Stock or broth
• Spices, such as smoked paprika, ground coriander, and cinnamon

Optional ingredients include dried apricots, sweet potatoes, aubergines, olives, preserved lemons, raisins, and sundried tomatoes.

Tagine cooking methods

Tagines are traditionally cooked in a conical ceramic dish called a tagine, which consists of a shallow and wide bowl and a funnelled top. However, you can also cook tagines in a slow cooker or a regular oven-proof saucepan.

If you are using a tagine, start by cooking the onions in the tagine on the hob, then add the chicken and any excess marinade. Seal the chicken on all sides and then add all the other ingredients. Put the lid on and transfer the tagine to the oven for an hour at 180C.

If you are using a slow cooker, you can prepare the tagine the night before and put it in the fridge (in the slow cooker bowl) ready to cook in the morning. You can also make the marinade the evening before and put it in the slow cooker with the chicken, adding the vegetables and stock in the morning.

For a chicken tagine, you will need chicken thighs or legs, onions, chopped tinned tomatoes, chickpeas, and coriander for serving. You should also make a tagine marinade for the chicken using spices such as cumin, coriander, turmeric, cinnamon, chilli powder, and black pepper, as well as garlic, ginger, lemon juice, and extra virgin olive oil.

For a lamb tagine, you can use lamb shoulder, neck, or leg, cut into chunks. You can also use lamb pieces, which come already diced. It is recommended to brown the meat before adding it to the slow cooker, but this is not necessary.

To make a lamb tagine, heat some oil in a pan over medium heat, then brown the lamb on all sides and transfer it to the slow cooker. In the same pan, add the onions and any other vegetables and fry until softened, then add the spices, tomato puree, stock, and water and stir everything together. Transfer this mixture to the slow cooker, along with the lamb, and add any fruit, nuts, or other ingredients you are using. Cook on low for 6-8 hours or on high for 3-4 hours.

Tagine serving suggestions

Tagines are often served with an assortment of side salads and a basket of bread. Here are some ideas for what to serve with your tagine:

• Couscous: This is a traditional North African dish that pairs perfectly with tagine. You can enhance your couscous by adding raisins, toasted nuts, or chopped herbs for an extra burst of flavour.
• Flatbreads: Pita or naan bread is perfect for scooping up the sauce and meat or vegetables. Serve them warm, brushed with olive oil, and sprinkled with za'atar or sesame seeds.
• Roasted vegetables: Carrots, zucchini, and bell peppers can be roasted to bring out their natural sweetness and intensify their flavour.
• Rice pilaf: This can be prepared with aromatic spices like cumin, coriander, and cinnamon, and makes a fantastic alternative to couscous.
• Chickpea salad: A zesty chickpea salad with chopped tomatoes, cucumbers, and red onion adds a refreshing touch to your meal.
• Grilled halloumi: Grilled halloumi cheese until golden brown brings out its smoky, salty flavours, which pair beautifully with tagine.
• Butternut squash: Air frying butternut squash with spices like paprika, cumin, and cinnamon adds a touch of warmth and colour to your meal.
• Lemon and herb quinoa: Nutty, protein-rich quinoa cooked with lemon zest and fresh herbs like parsley and mint makes a nutritious, gluten-free alternative to couscous.
• Yellow rice: Infuse your rice with turmeric or saffron to add a visually appealing and delicious element to your meal. You can also mix in peas, raisins, or toasted almonds.
• Tzatziki: This Greek yogurt-based sauce adds a cool, creamy element to your meal and cuts through the richness of the tagine.
• Harissa: Adding a dollop of this spicy North African chilli paste introduces a new dimension of flavour to your meal.
• Salads: Moroccan side salads are commonly cooked and can include a Classic Moroccan Tomato Side Salad, Moroccan Roasted Pepper Salad, Classic Moroccan Lentil Salad, or Zaalouk (a 30-minute Moroccan Eggplant Dip).

Tagine storage and reheating

Storing and reheating tagine

Once you've cooked your tagine, it's important to store and reheat it properly to ensure it retains its flavour and texture. Here are some tips for storing and reheating your tagine:

Storing:

• Let the tagine cool to room temperature before storing leftovers.
• Transfer the leftovers to an airtight container. If using a clay or ceramic tagine, avoid storing food directly in it, as it can absorb flavours and moisture over time.
• Place the container in the refrigerator, where the dish can be stored for up to three days.

Reheating:

• For stovetop reheating, place the leftovers in the tagine and add a small amount of water or broth to maintain moisture.
• Cover the tagine with its lid and heat over low to medium heat, stirring occasionally to ensure even warming and prevent sticking.
• Alternatively, you can reheat the tagine in an oven. Preheat the oven to 150°C (300°F). Transfer the leftovers to an oven-safe dish if you're not using the original tagine. Cover with aluminium foil or the tagine lid to retain moisture. Heat for about 20-30 minutes or until warmed through.
• Avoid using a microwave for reheating, as it can cause uneven heating and toughen the meat.

Tagine meat cuts

Tagine is a popular Moroccan dish that can be made with chicken, beef, or lamb. The choice of meat cut depends on the type of tagine being prepared. Here are some common meat cuts used for tagines:

Chicken Tagine

Chicken thighs or legs are ideal for a slow cooker chicken tagine as the meat is less likely to dry out during the slow cooking process. Skinless chicken thighs are recommended, as the skin can become slimy if left on during cooking. Chicken with the bone-in is traditional for tagines, and some recipes call for browning the meat before adding it to the slow cooker.

Lamb Tagine

For a lamb tagine, you can use lamb shoulder, neck, or leg, cut into chunks. Lamb is often fried or browned in batches before being added to the slow cooker with other ingredients.

Beef Tagine

Beef tagine typically uses chuck roast, cut into bite-sized pieces. This cut of meat becomes tender and melts in your mouth after slow cooking for several hours. Other cuts of beef can also be used, such as stewing beef or a better cut for more flavour.

In addition to the meat, tagines typically include vegetables like onions, carrots, peppers, potatoes, and tomatoes, as well as spices, dried fruits, and broth or stock. The specific ingredients and cooking instructions may vary depending on the type of tagine and individual recipe preferences.

Frequently asked questions