The Art Of Tagine Cooking: A Moroccan Delight

Tagine is a North African dish that is cooked and served in a clay pot of the same name. The word tagine refers to both the pot and the aromatic stew cooked inside. Tagine pots have a distinct appearance with a conical lid, round base, and low sides. They are used to slow-cook savoury and sweet ingredients to make a complex dish with a richly spiced sauce. Tagines are ideal for cooking rich, slow-cooked stews of meat, poultry, or fish, and they make a perfect one-pot meal to share.

Tagine cooking equipment

The word "tagine" refers to both a North African cooking pot with a conical lid and the aromatic stew cooked inside. Tagine pots are earthenware pots native to North African culture. They are slow cookers with round bases and low sides that are used in ovens and on stovetops to make foods like meaty stews. The dual-purpose tagine pot is used for both cooking and serving food at the table, with some designed as decorative serving dishes.

The traditional clay cooking vessel for tagine has a base that is wider than its tall, cone-shaped top. The heavy, cone-shaped lid helps the slow-cooking process by trapping steam inside and allowing it to drip back over the ingredients, creating moist and flavourful dishes.

Tagine pots come in four different forms, each with its own characteristics:

• Unglazed: This traditional format allows tagine pots to improve over time as spices steep into its porous material. However, unglazed tagine pots need to be cured before use and are brittle, unable to withstand high temperatures, and cannot be used in ovens.
• Glazed: Glazed tagine pots are more resistant to burning but won't become "seasoned" due to their non-porous surfaces.
• Aluminum: These pots are lightweight and portable and can cook at higher temperatures than glazed and unglazed pots. However, they can only handle smaller ingredient sizes and cannot cook large cuts of meat.
• Cast iron: Cast iron tagine pots are durable and versatile, cooking well over high heat and able to be used in the oven or on the stovetop. Due to these advantages, cast iron tagine pots are ideal for beginners.

In addition to the tagine pot, here is some other equipment you may need to cook a tagine:

• Tongs: A tagine usually starts with browning the meat, and tongs will help you manoeuvre the meat as you sear it in the pot.
• Small skillet: A small skillet is ideal for toasting sliced almonds or other nuts, ensuring they cook quickly and evenly.
• Dutch oven: If you don't have a tagine, you can use a Dutch oven or another lidded pot, as long as the lid fits tightly.

Tagine pots are a great tool to have in your kitchen, allowing you to create delicious, slow-cooked, and fragrant meals with ease.

Tagine cooking process

Tagine is a traditional North African dish, cooked in a clay pot with a conical lid, also called a tagine. The dish is a fragrant stew, with a balance of sweet and savoury flavours, and is usually made with meat, poultry, or fish, along with vegetables and spices. The cooking process is relatively simple and involves slow cooking, similar to using a Dutch oven or a cast-iron casserole pot. Here is a step-by-step guide to cooking with a tagine pot:

Lining the Bottom: Start by creating a layer of vegetables like onions, celery, and carrots, as well as garlic cloves, at the bottom of the tagine. This layer acts as a cushion to prevent the meat from burning and sticking to the pot.

Adding Oil: Many traditional tagine recipes call for olive oil, which helps create a thick and rich sauce.

Adding Meat and Vegetables: Place the meat (beef, lamb, or mutton), fish, or poultry on top of the layer of vegetables in the centre of the pot. Surround the meat with vegetables.

Adding Garnishes and Spices: This is where the magic happens. Tagine is known for its aromatic spices, which can include cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, ground coriander, ground ginger, and ground turmeric. Fragrant garnishes like oregano or cilantro can also be added to enhance the flavour.

Adding Liquid: Pour in water or broth to create a liquid base that will keep the food moist. The amount of liquid added depends on the recipe, but remember that the conical lid of the tagine will trap steam inside, so you don't need to add too much liquid.

Cooking: Place the tagine pot over low to medium heat and slow cook for a long simmer. The cooking time can vary depending on the recipe, but it usually takes around two hours. If the liquid base has thickened during cooking, add more water or broth to maintain the desired consistency.

Serving: Once cooked, let the tagine stand for about 15 minutes before serving. Bring it to the dining table and serve directly from the pot. Tagine pots are designed for both cooking and serving, and some are even made as decorative serving dishes.

The tagine pot is a versatile piece of cookware that can be used to create a variety of dishes, from meatball tagine to chicken tagine, vegetarian options, and more. It is a great addition to any kitchen, especially for those who enjoy slow-cooked, fragrant, and hearty meals.

Tagine cooking times

Lamb Tagine

For a lamb tagine, it is important to start by seasoning the meat. Combine the lamb with salt and let it sit at room temperature for at least an hour or even up to 24 hours in the refrigerator. This helps the seasoning penetrate the meat, adding flavour.

The next step is to brown the lamb. Heat oil in a tagine, Dutch oven, or heavy-bottomed pot over medium heat. Add the lamb pieces in batches, leaving room around each piece to ensure even browning. Cook for about 10 minutes, turning the pieces occasionally to achieve a deep brown colour on all sides.

Once the lamb is browned, transfer it to a plate and drain off excess fat, leaving just enough to coat the bottom of the pot. Add the onions and cook until soft, about 8 minutes. Then, add the spices, including ginger, cinnamon, and ground turmeric, and cook until fragrant, about 2 minutes.

Now, you can add the lamb back to the pot along with the apricots, stock, and cilantro. Cover the pot with foil and its lid and cook in the oven at 325 degrees Fahrenheit. The cooking time for this step is approximately 2 1/2 to 3 hours, or until the lamb is tender. Remember to turn the lamb occasionally during this cooking time.

While the lamb is cooking, you can prepare the almond topping. Heat butter and a cinnamon stick in a small skillet over medium heat. Add the almonds and salt, and cook until golden brown, which should take about 5 to 7 minutes.

Finally, serve the lamb tagine with the toasted almonds, scallions, parsley, and a sprinkle of fresh lemon juice. This dish is often served with flatbread or couscous.

Chicken Tagine

Chicken tagine is another popular variation. To prepare this dish, start by combining the spices in a small bowl and set them aside. The spices typically used include ground cumin, cayenne pepper, ground ginger, ground coriander, and ground cinnamon.

Season the chicken pieces with salt and pepper on both sides. Heat oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Add the chicken pieces, skin side down, and cook until deep golden, about 5 minutes. Then, flip the pieces over and cook for an additional 4 minutes.

Once the chicken is browned, transfer it to a plate and remove the skin. Discard all but 1 tablespoon of fat from the pan. Reduce the heat to medium and add the onions. Cook until the onions are browned at the edges but still retain their shape, about 5 to 7 minutes.

Add the garlic and cook for 30 seconds, followed by the spices and flour. Cook this mixture for another 30 seconds, stirring constantly. Then, stir in the broth, honey, lemon zest, and salt, scraping up any browned bits from the bottom of the pan.

Add the chicken back to the pan, along with any accumulated juices. Reduce the heat to medium-low, cover, and simmer for 10 minutes. Then, add the carrots and continue to simmer until the chicken is cooked through and the carrots are tender, about 10 more minutes.

Finally, stir in the olives, garlic-zest mixture, cilantro, and lemon juice. Adjust the seasoning with salt, pepper, and additional lemon juice to taste. Serve the chicken tagine with couscous.

Vegetable Tagine

Although lamb and chicken tagines are the most commonly discussed, it is important to note that tagines can also be prepared as vegetarian or vegan dishes. The cooking times for vegetable tagines will depend on the specific ingredients used, but here is a general overview:

Start by heating oil in a tagine, Dutch oven, or heavy-bottomed pot. Add the vegetables that take longer to cook, such as eggplant, zucchini, or carrots. Cook these vegetables for about 10-15 minutes, stirring occasionally, until they are slightly softened.

Then, add the remaining vegetables, such as onions, garlic, and peppers. Cook this mixture for an additional 5-10 minutes, until all the vegetables are tender but still retain their shape.

Similar to meat tagines, you can add spices, dried fruit, and herbs to flavour the vegetable tagine. Follow similar cooking times and techniques as mentioned above, adjusting for the specific ingredients used.

Remember, tagine cooking times may vary based on your specific recipe and ingredients, but the above guide provides a comprehensive overview of the typical cooking times for different types of tagines.

Tagine serving suggestions

A tagine is a North African dish that is cooked and served in a clay pot with a conical lid. The dish is typically a slow-cooked stew of meat, poultry, or fish, with vegetables and spices. The tagine's conical lid helps to trap steam inside, creating a moist and flavourful dish. Here are some serving suggestions for this delicious and fragrant meal:

Flatbread

Tagine is traditionally served with flatbread, which is used for dipping into the complex and fragrant sauce. Any type of flatbread can be used, such as pita bread, and it can be served at room temperature or warmed up so it is pliable. If you choose to warm the bread, keep it wrapped in a clean cloth to retain the heat.

Couscous

Couscous is another popular side dish to serve with tagine. It can be served on the side or spread on a shallow platter with the tagine poured on top. Couscous pairs particularly well with the brothsection=broth from the tagine, so don't be shy to spoon some over it!

Polenta

For a less traditional option, you can serve tagine with polenta. This provides a creamy and smooth texture that complements the rich and spicy flavours of the tagine.

Vegetables

While tagine often includes vegetables such as onions, celery, and carrots, you can also serve it with additional vegetables on the side. Chunks or slices of winter squash, eggplant, zucchini, and tomatoes are all great options. Simply steam or roast them and serve them alongside the tagine.

Salads

A fresh salad can also be a nice accompaniment to the hearty and flavourful tagine. A simple green salad or a more substantial grain salad can help to balance out the meal.

Desserts

While tagine is often served as a main course, you may want to follow it with a dessert. Light and fresh options such as fruit salads or sorbets can help to refresh the palate after the rich flavours of the tagine.

Tagine recipes

Tagine is a type of cooking originating from North Africa, named after the clay pot in which it is prepared. The clay pot, also called a tagine, has a round base, low sides, and a conical lid. The tagine is used to slow-cook stews, trapping steam inside and allowing it to drip back over the ingredients, keeping the dish moist and full of flavour.

Tagines are typically made with chicken or lamb, but almost any protein can be used. They often include a mix of sweet and savoury ingredients, such as dried fruit, nuts, and spices. Here are some tagine recipes to try:

Lamb and Butternut Squash Tagine with Apricots

This recipe combines savoury lamb, salty olives, and ras el hanout with sweet butternut squash, apricots, and a touch of honey. The gentle heat of the tagine ensures that the environment inside remains moist and does not dry out or burn.

Chicken Tagine with Artichoke Hearts and Peas

This Moroccan stew is full of flavour without much fat. Artichoke hearts add a lovely spring flavour to the dish, and it pairs wonderfully with a lemony Grüner Veltliner from Austria.

Root Vegetable and Cauliflower Tagine with Parsley Yoghurt

This vegetarian tagine can be made in advance, making it a great option for dinner parties. It is versatile, and lamb or chicken can be added for a non-vegetarian option.

Shrimp and Vegetable Tagine with Preserved Lemon

Preserved lemons are a Moroccan ingredient made by macerating whole lemons in lemon juice and salt until soft. They add a tangy citrus flavour to this hearty Moroccan shrimp stew.

Chicken Tagine with Herbs and Harissa Olives

Inspired by a recipe from an organic farmer in Fez, Morocco, this dish is especially flavourful because the bird is rubbed with tea before being stewed and then roasted.

Vegetarian Chickpea and Carrot Tagine

This hearty vegetarian entree or side dish features a touch of sweetness from cinnamon and honey.

Frequently asked questions