Mastering The Tagine: Cooking Time For Succulent Results

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 beyond 12 hours of cooking. Tagines are traditionally made from terracotta, ceramic or unglazed clay and are perfect for slow-cooking, circulating warm air around the vessel while the ingredients gently fuse their flavours together.

How to cook a tagine on a gas hob

Cooking a tagine on a gas hob is a straightforward process, but it does require some preparation and patience. Here is a step-by-step guide to help you cook a delicious tagine on a gas hob:

Prepare the Tagine Pot

Firstly, ensure your tagine pot is suitable for cooking. Many tagines are designed only for serving, so check with your seller if you are unsure. If your tagine is made of clay or ceramic, it is essential to season it before the first use to strengthen it and prevent cracking. To do this, soak the base and lid in water for 24 hours, then rub any unglazed terracotta surfaces with oil. Place the tagine in a cold oven, set the temperature to 150°C, and heat for two hours. Finally, turn off the oven and let the tagine cool before washing it with mild dish soap and water.

Prepare the Ingredients

The beauty of tagine cooking is that it requires very little work from the cook. To start, create a base layer of vegetables such as onions, garlic, and carrots at the bottom of the tagine to prevent the meat from sticking and burning. You can also add celery, carrots, or bamboo sticks for more delicate ingredients like fish. Drizzle generously with olive oil—about 1/4 to 1/3 cup—to create a rich sauce. Then, place your choice of meat, poultry, or fish on top of the vegetables, and surround it with more vegetables.

Add Spices and Liquid

Next, add your desired spices. Traditional Moroccan spices include cinnamon, cumin, cloves, nutmeg, paprika, peppercorns, coriander, ginger, and turmeric. You can mix the spices beforehand for even distribution or sprinkle them directly into the tagine. Now, add just enough water or broth to cover the ingredients—the conical lid will trap the steam and return it to the pot, so you don't need too much liquid.

Cooking the Tagine

Place your tagine on the gas hob over low to medium-low heat. Always use a heat diffuser between the tagine and the heat source to protect your tagine from cracking and distribute heat evenly. You can also use a metal ring or an upside-down ovenproof dish as a buffer. Be patient as the tagine slowly reaches a simmer. The cooking time will depend on your ingredients, but poultry takes about two hours, while beef or lamb may take up to four hours. Try not to lift the lid frequently to check on the food, as this can interrupt the cooking process.

Serving the Tagine

Once the tagine is cooked to your liking, let it stand for 15 minutes before serving. The tagine doubles as a serving dish, keeping your food warm. Protect your table from the hot base, and remember to eat communally, using Moroccan bread to scoop up the delicious meat, vegetables, and sauce!

How to cook a tagine in an oven

Tagines are a traditional Moroccan cooking pot, used to slow-cook savoury stews and rich vegetable dishes. They are also used as serving dishes to keep the food warm. Tagine cooking is an art form perfected over centuries and is perfect for every occasion, from an intimate dinner with friends to a large family feast.

Step 1: Prepare your tagine

Before using a new tagine, it is essential to season it. This process strengthens the pot and reduces the chance of cracking. Soak the base and lid in water for 24 hours, then remove and air dry. If your tagine has any unglazed areas, rub the exposed terracotta surface with a little oil.

Step 2: Assemble your ingredients

Tagines are typically made with a combination of aromatics, meat, and vegetables, along with spices, oil, and water. You can use any kind of vegetables or meat you like, but a traditional Moroccan tagine might include ingredients such as potatoes, tomatoes, peppers, onions, garlic, and lamb or beef.

Step 3: Layer your ingredients

Place a layer of sliced onions across the base of the tagine to create a bed for the remaining ingredients. This will prevent the meat from sticking to the bottom and burning. Next, add garlic, either chopped or left whole. Then, arrange your meat in the centre of the tagine, with the bones facing down to reduce the risk of scorching. Finally, add your vegetables, layering them around the meat or arranging them in a conical fashion.

Step 4: Add oil and spices

Ample oil is essential in tagine cooking, so don't be afraid to use a generous amount (typically between 1/4 to 1/3 cup). You can use olive oil, vegetable oil, or a combination of both. Mix your chosen Moroccan spices, such as salt, pepper, ginger, paprika, cumin, turmeric, and saffron, and distribute some of the mixture over the meat and onions. Use up to 2/3 of the mixture at this step, then reserve the rest for the vegetables.

Step 5: Add water and cook

Carefully add water to the tagine, pouring it near the side to avoid washing away the spices. Be sure not to add hot water to a cold tagine, as this can cause cracking. Place the tagine in a cold oven and set the temperature to no more than 325 to 350 F. The cooking time will depend on your ingredients, but a vegetable-only tagine might be ready in an hour, while meat dishes can take up to 12 hours.

How to prepare a tagine pot for first use

Tagine pots are a type of earthenware pot native to North African culture. They are used for slow cooking and serving food, and are perfect for cooking savoury stews and rich vegetable dishes.

If you've just bought a tagine pot, you'll need to prepare it for its first use. Here's a step-by-step guide on how to do this:

Step 1: Soak the Tagine Pot

Firstly, you'll need to soak the base and lid of your tagine pot in water for 24 hours. This step is important as it moistens the stoneware and helps to protect the pot from cracking when placed on a stove or in an oven.

Step 2: Air-Dry and Oil

After soaking, remove the tagine from the water and allow it to air dry. If your tagine has any unglazed areas, rub the exposed terracotta surface with a small amount of oil.

Step 3: Place in a Cold Oven

Once the tagine is dry, place it in a cold oven. Then, set the temperature to around 150-225°F (65-107°C) and heat for about 2 hours.

Step 4: Allow to Cool and Wash

Turn off the oven and let the tagine cool down completely. Once it's cooled, wash the tagine with warm water and a mild dish soap or detergent. Make sure to rinse it thoroughly and dry it completely before storing.

Step 5: Season the Tagine

Before using your tagine for cooking, it's important to season it. This will strengthen the pot and further reduce the chance of cracking. To season your tagine, coat the interior with olive oil and place it back in the cold oven. Set the oven temperature to 225-350°F (107-176°C) and leave it for about 1 to 2 hours.

Now your tagine pot is ready for use! Remember to always use low to medium heat when cooking with a tagine, and avoid subjecting it to extreme temperature changes. Happy cooking!

How to care for a tagine pot

Tagine pots are a type of earthenware native to North African culture. They are used for slow cooking and serving food at the table. Tagine pots are usually made of clay or ceramic and require special care to avoid cracking or breaking. Here are some tips on how to care for your tagine pot:

• Seasoning: Before using a new tagine pot for the first time, it is essential to season it. This process strengthens the pot and reduces the chance of cracking. To season a terracotta tagine, soak the base and lid in water for 24 hours, then rub any unglazed areas with oil. Place the tagine in a cold oven and heat it at 150°C for two hours. Turn off the oven and let the tagine cool completely before washing.
• Heat Settings: Tagine pots are sensitive to heat and should only be used on low to medium heat. For stovetop cooking, always start with the burner's lowest setting. When using an oven, place the filled tagine in a cold oven and then set the temperature. Avoid subjecting the tagine to extreme temperature changes, such as adding hot liquids to a cold tagine or placing a hot tagine on a cold surface.
• Heat Diffuser: When using a tagine on a stovetop, it is recommended to use a heat diffuser between the tagine and the heat source. A heat diffuser distributes heat evenly and protects the tagine from cracking.
• Cleaning: Always hand wash your tagine with warm water and a mild detergent using a non-abrasive sponge. Avoid using harsh soaps or scrubbing brushes as they can damage the unglazed clay. After cleaning, pat dry and rub the inner surfaces with olive oil before storing.
• Soaking: Before each use, it is recommended to soak your tagine pot in water to prevent cracking. Place the tagine directly into a sink or bathtub filled with water, ensuring all parts are thoroughly saturated.
• Oven Use: When using a tagine in an oven, place the cold tagine on a rack in a cold oven and set the temperature to no more than 325-350°F.
• Storing: Allow the tagine to dry completely before storing. Store it in a cool, dry place to prevent moisture buildup, which can lead to mould or bacteria growth.

How to cook a chicken tagine

A tagine is a traditional Moroccan clay pot with a cone-shaped lid, used for slow-cooking savoury stews and vegetable dishes. The unique cooking method produces tender meats and vegetables with a rich flavour.

Ingredients

• Chicken
• Olive oil
• Spices (cumin, turmeric, ginger, cinnamon, paprika)
• Garlic
• Onion
• Carrots
• Olives
• Preserved lemons
• Chicken stock
• Lemon juice
• Salt and pepper
• Fresh cilantro and/or parsley

Method

First, rub the chicken with a mixture of garlic, saffron, ginger, paprika, cumin, turmeric and black pepper. Leave to marinate in the refrigerator for 3-4 hours.

Heat oil in a heavy skillet or Dutch oven. Brown the chicken on all sides, then remove from the pan. Add the onions and cook until lightly browned. Add the cinnamon stick, then place the chicken on top of the onions. Scatter with olives and preserved lemon slices.

Add chicken stock and lemon juice, then cook over a low heat for around 30 minutes, until the chicken is cooked through. Scatter with fresh cilantro and/or parsley, and serve with couscous.

Tips

If using a clay or ceramic tagine, remember to always use low or medium-low heat to avoid damaging the pot or scorching the food. You should also avoid subjecting the tagine to extreme temperature changes, and use an inexpensive diffuser between the tagine and the heat source when cooking on a stovetop.

Frequently asked questions