The Perfect Tagine: Oven-Baked, But For How Long?

The cooking time for a tagine varies depending on the recipe and ingredients. A vegetable-only tagine might be cooked within an hour, while a braising cut of lamb will keep developing flavour after 12 hours of cooking. Tagine cooking is an art form perfected over centuries, and as the ultimate in oven-to-table cooking, is perfect for every occasion, from an intimate dinner with friends to a large family feast.

Tagine cooking temperatures

Tagines are terracotta or clay cooking vessels with a distinctive conical lid. They are used to cook savoury stews and rich vegetable dishes, often with meat, and are perfect for slow cooking. The unique shape of the tagine helps trap steam and returns condensed liquids to the pot, reducing the amount of water needed and resulting in a more intense flavour.

Tagines are sensitive to temperature changes and can crack if not treated with care. Before first use, a new tagine must be seasoned to strengthen the pot and reduce the chance of cracking. This involves soaking the base and lid in water for 24 hours, drying, and then placing in a cold oven and heating for a couple of hours at a low temperature.

When cooking with a tagine, it is important to avoid extreme temperature changes. For example, very hot liquids should not be added to a cold tagine. When using a tagine in the oven, it should be placed in the oven before it is turned on, and the temperature should be set to no more than 325-350°F. A heat diffuser should be used when cooking with a tagine on a stovetop, and only low or medium-low heat should be applied to avoid damaging the tagine or scorching the food.

Tagines are versatile and can be used to cook a variety of dishes, including meat, fish, chicken, and vegetables. The cooking process is relatively simple and involves lining the bottom of the tagine with vegetables, adding oil and meat, surrounding with more vegetables, and then adding garnishes, spices, and a liquid base. The tagine is then cooked over low to medium heat for a long period, typically around two hours.

Tagine cooking times

When cooking with a tagine, it's important to remember that clay tagines are sensitive to heat changes. Therefore, it's recommended to always use low to medium heat and avoid subjecting the tagine to extreme temperature changes. For stovetop cooking, always use the burner's lowest setting, and for oven cooking, place the filled tagine into a cold oven and then set the temperature.

• Line the bottom of the tagine with a layer of vegetables such as onions, celery, or carrots, as well as garlic, to prevent the meat from burning and sticking.
• Add olive oil to create a thick and rich sauce.
• Place the meat, fish, or chicken on top of the layer of vegetables, and surround it with more vegetables.
• Add garnishes and spices such as cinnamon, cumin, cloves, nutmeg, paprika, or peppercorn. You can also add ground spices like coriander, ginger, or turmeric.
• Add a liquid base such as water or broth to keep the food moist. Remember that you don't need to add too much liquid as the conical lid of the tagine will trap the steam and allow it to drip back into the pot.
• Cook over low to medium heat for a long simmer. Give it around two hours to prepare, and if the liquid base has thickened, add more water or broth.
• Once cooked, let the tagine stand for 15 minutes before serving.

It's important to note that different types of tagine pots have varying characteristics and temperature tolerances. Unglazed tagine pots, for example, need to be cured before use and cannot withstand high temperatures or be used in ovens. Glazed tagine pots are more resistant to burning but won't become "seasoned" due to their non-porous surfaces. Aluminum tagine pots are lightweight and portable but can only handle smaller ingredient sizes. Cast iron tagine pots, on the other hand, offer the most versatility and durability as they can withstand high temperatures and are suitable for both oven and stovetop use.

Tagine seasoning

To make a simple tagine seasoning, combine the following spices in a small mixing bowl:

• 2 tablespoons of cumin
• 1 tablespoon of coriander
• 1 tablespoon of turmeric
• 1 tablespoon of mild paprika
• 2 teaspoons of ground cardamom
• 1 teaspoon of allspice

You can adjust the quantities of each spice to suit your taste preferences. This blend will make around 18 teaspoons of seasoning, which can be stored in a glass jar or airtight container in a cool, dark place for up to three months.

For a more complex flavour, you can try making your own ras el hanout blend, a traditional Moroccan spice mix that often includes black pepper, cardamom, cinnamon, cloves, coriander, cumin, mace, paprika, and turmeric, among other spices. Each mix is unique and can contain up to 30 different spices. Toasting the spices before mixing them together can add another layer of flavour to your blend.

Tagine cleaning

To clean your tagine, you should hand wash it with hot water and a mild detergent, such as baking soda or vinegar. If there are stubborn burnt-on bits, try filling the tagine a third of the way with water, adding a couple of tablespoons of baking soda, and simmering for 30 minutes. If this doesn't work, leave the mixture in the tagine overnight. After washing, dry the tagine thoroughly and rub the inner surfaces with olive oil before storing.

Soaking and Seasoning

Before its first use, a tagine should be seasoned to strengthen it and, if unglazed, to remove any raw clay taste. To do this, soak the lid and base in water for at least two hours or up to six hours. If your tagine is unglazed, rub the interior and exterior of the lid and base with olive oil after soaking. Place the tagine in a cold oven, turn the heat to 300°F/150°C, and leave for two hours. After this, turn off the oven and let the tagine cool down completely inside the oven. Wash the tagine again and coat the interior with olive oil before storing or using.

Tagine recipes

Tagine is a North African stew named after the clay pot in which it is prepared. The word "tagine" refers to both the pot and the aromatic stew cooked inside. Tagines are traditionally cooked slowly, and the clay pot has a tight-fitting, cone-shaped lid that traps steam and returns it to the dish, keeping the food moist.

Tagines are most often cooked on a stovetop, but they can also be placed in the oven. When using an oven, it is important to avoid subjecting the tagine to extreme temperature changes, which can cause it to crack. Therefore, it is recommended to place a cold tagine in a cold oven and set the temperature to no more than 325 to 350 °F.

Lamb Tagine with Preserved Lemon and Olives

This recipe, from Christine Benlafquih, a freelance writer and cooking class instructor with a background in Moroccan cuisine, features lamb cooked with preserved lemons and olives. The dish is seasoned with a blend of Moroccan spices, known as ras el hanout, which includes cinnamon, ginger, and cloves.

Moroccan Chicken Tagine

A traditional Moroccan dish, this recipe calls for chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. The chicken is typically browned first, then simmered with the other ingredients. It is often served on a bed of couscous.

Root Vegetable and Cauliflower Tagine with Parsley Yogurt

This vegetarian tagine recipe is perfect for a dinner party as it can be made in advance. It features a variety of root vegetables and cauliflower cooked in a spiced broth. It is served with a cooling parsley yogurt sauce.

Shrimp and Vegetable Tagine with Preserved Lemon

A Moroccan shrimp stew created by San Francisco chef Mourad Lahlou. Preserved lemons add a unique citrusy tang to the dish.

Chicken Tagine with Artichoke Hearts and Peas

A recipe by chef Joël Robuchon, this tagine features chicken stewed in a spiced broth with artichoke hearts and peas. It is a delicious and healthy option, perfect for a spring meal.

Lamb and Butternut Squash Tagine with Apricots

In this recipe, the natural juices from the lamb and onion create steam that bastes the meat as it cooks over a low flame. The dish combines savoury and sweet flavours, with apricots and butternut squash balancing the salty olives and ras el hanout spice blend.

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