Slow-Cooked Tagine: A Spicy, Effortless Delight

Tagine is a North African stew named after the earthenware pot it is cooked in. The dish is typically cooked slowly over low temperatures for a long time, resulting in tender meat and vegetables. While a traditional tagine pot is ideal for cooking this dish, it can also be prepared in a slow cooker, yielding similar results. This introduction will explore the process of cooking tagine in a slow cooker, highlighting the key steps, ingredients, and serving suggestions for a delicious and authentic meal.

Choosing your meat

Tagine is a type of North African cookware that’s made of either clay or ceramic. The dish is used for cooking and serving. Tagine also refers to the stew that’s slow-cooked in the vessel. Traditional tagine is a rich and thick stew that’s made of a type of meat and vegetables.

When choosing your meat, it is best to go for cuts that are suitable for stews and slow cooking. Here are some options for different types of tagine:

Lamb Tagine

For a lamb tagine, it is best to use lamb neck when slow cooking. It is flavourful and contains plenty of fat to keep the meat moist. Alternatively, look for offcuts with a bit of marbling or lamb shoulder, keeping in mind that the latter requires a little extra cooking time to ensure the meat is tender.

Beef Tagine

For a beef tagine, chuck roast is a popular choice as it gives a tender, melt-in-your-mouth experience. Look for a thick cut with good marbling. As it cooks slowly, the fat breaks down and adds depth and flavour to the pot. Other suitable cuts of beef include shin of beef, chuck steak, and braising steak.

Chicken Tagine

Chicken thighs or legs are best as the meat is less likely to dry out in the slow cooker. It is recommended to remove the skin from the chicken as it may become slimy during the slow cooking process.

Preparing your marinade

The key to a great tagine is the marinade. This is where all the flavour is and it's so easy to make. You can use this marinade with chicken, lamb, or any other meat of your choice. For a vegetarian option, you can also use the marinade with vegetables such as aubergine, sweet potatoes, and peppers.

For the marinade, you will need:

• Spices: cumin, coriander, turmeric, cinnamon, chilli powder, and black pepper. You can adjust the amount of chilli powder or add chilli peppers for more heat.
• Garlic: Use crushed fresh garlic or a puree.
• Ginger: Fresh root ginger is preferable, but a puree will also work.
• Lemon juice: Use freshly squeezed lemon juice if possible, or bottled lemon juice.
• Olive oil: Use extra virgin olive oil for the best flavour.

Mix all the spices, garlic, ginger, lemon juice, and olive oil together in a bowl. You can also add some yoghurt to the marinade to make it extra creamy. Place your chosen protein or vegetables in a large bowl and pour the marinade over, making sure everything is well coated. Cover the bowl and place it in the fridge to marinate for at least a couple of hours or, ideally, overnight.

If you are short on time, you can skip the marinating process and just place the protein or vegetables directly in the slow cooker with the marinade and other ingredients. However, marinating will give your tagine a deeper flavour.

Sautéing your ingredients

Firstly, season your chicken thighs with salt and pepper. Heat some oil in a skillet or frying pan over medium-high heat. Add the chicken and cook for a few minutes on each side until lightly browned. This step adds a nice sear to the meat and enhances the overall taste of your dish. Once browned, set the chicken aside on a plate.

Next, it's time to sauté the vegetables. Add your choice of chopped onions and garlic to the same pan. You can also include other vegetables like carrots or zucchini. Sauté these ingredients for a few minutes, stirring occasionally, until the vegetables are softened and slightly browned. This step adds depth of flavour to your tagine.

At this point, you can add your spices to the pan. Common spices used in a tagine include cumin, coriander, paprika, turmeric, ginger, red pepper flakes, cinnamon, and black pepper. Cook the spices with the vegetables for about a minute, stirring constantly, to release their aromatic flavours.

Now, it's time to add some liquid to the pan. Pour in chicken broth or stock and a sweet element like honey, apricot jam, or lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits add extra flavour to your sauce. Bring the mixture to a simmer.

Finally, carefully pour the entire hot mixture into your slow cooker. This step ensures that you don't miss out on any of the delicious flavours developed during the sautéing process.

By following these steps, you'll create a flavourful base for your tagine in the slow cooker. You can then proceed to add the remaining ingredients, such as dried fruit, chickpeas, and cinnamon sticks, before slow cooking your tagine to perfection.

Cooking time and temperature

The cooking time for a tagine in a slow cooker can vary depending on the type of meat used, the specific recipe, and the desired level of doneness. Here are some general guidelines and tips for cooking time and temperature when making a tagine in a slow cooker:

• Cooking Time: The cooking time for a tagine in a slow cooker can range from 4 hours to 7.5 hours, depending on the recipe and the desired level of doneness. Some recipes call for cooking on high for 4 to 4.5 hours, while others suggest cooking on low for 6 to 7.5 hours. It's important to follow the instructions for your specific recipe to ensure the best results.
• Cooking Temperature: Slow cookers typically have two temperature settings: high and low. For tagine recipes, the low setting is generally recommended, as it allows for slower cooking at a lower temperature, resulting in tender meat and flavourful sauce. However, some recipes may suggest starting with a higher temperature for a shorter period to brown the meat or vegetables, and then reducing the heat to low for the remainder of the cooking time.
• Meat Type and Doneness: The type of meat used in your tagine can impact the cooking time. For example, boneless and skinless chicken thighs may cook faster than bone-in chicken thighs. Additionally, the desired level of doneness can vary. For well-done chicken, you may need to cook it longer, while for slightly pink lamb, a shorter cooking time may be preferable. Adjust the cooking time accordingly.
• Preparation and Marinade: Some recipes suggest preparing the ingredients and making a marinade the night before. This allows the flavours to develop and infuse into the meat. On the day of cooking, simply combine all the ingredients in the slow cooker and set it to the desired temperature.
• Adaptations and Variations: Tagine recipes can be easily adapted to personal preferences or dietary needs. You can adjust the spice levels, add or remove vegetables, or include ingredients like raisins, apricots, or olives. Just be mindful that the cooking time may vary slightly depending on the specific ingredients and their quantities.
• Serving and Storage: Tagines are typically served with couscous, rice, or bulgur wheat. They can also be served with fresh bread to soak up the delicious sauce. Leftover tagine can be stored in the fridge for up to three days or frozen for up to three months. When reheating, add a small amount of water to prevent it from drying out.

In summary, when cooking a tagine in a slow cooker, follow the specific recipe instructions for the best results. The cooking time can range from 4 to 7.5 hours, depending on the recipe, the type of meat, and the desired level of doneness. The low temperature setting is generally recommended to achieve tender meat and a moist cooking environment. With its blend of spices, meat, and vegetables, a tagine is a delicious and convenient meal that can be adapted to suit your taste.

Serving suggestions

Tagines are traditionally served with couscous, rice, or bulgur wheat. Couscous is the most authentic option, and it's also delicious with some extra lemon wedges and chopped coriander (cilantro) on top. If you're looking for a low-carb option, you could try cauliflower rice.

You could also serve your tagine with a simple green salad with a citrusy dressing, or a Moroccan raw carrot salad.

If you want to get fancy, you can garnish your tagine with toasted almonds, chopped cilantro, and lemon wedges. The tender, sweet, and spicy stew is complemented beautifully by the fresh bright lemon juice and the crunch of the almonds, while the unique and exciting flavor notes of cilantro round it all off.

For drinks, a glass of red wine would go well with a tagine.

Frequently asked questions