The Perfect Tagine: Oven-Baked Delight

Tagine is a Moroccan dish that is cooked in a clay pot, also called a tagine. The word tagine refers to both the pot and the food cooked inside it. It is a slow-cooked dish that usually includes a blend of sweet and savoury flavours. The pot has a conical lid, which allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist. Tagines can be cooked in the oven or on a stovetop, and it is important to note that the pot should be brought to room temperature before cooking to avoid cracking. Tagines are perfect for one-pot meals and can be used to cook a variety of dishes, including meat, poultry, fish, and vegetables.

How to prepare your tagine pot for cooking

Before you start cooking with your tagine, there are a few important steps to follow to protect your pot from breaking or cracking and ensure it is safe to use. Firstly, not all tagine pots are made for cooking, so check with your seller that your pot is suitable for this purpose, especially if it is heavily decorated. If your tagine is made from clay, it will need to be seasoned before use, which involves sealing and strengthening its structure. To do this, soak the tagine in water for 24 hours, then coat the interior with olive oil and place it in a cold oven. Set the oven temperature to no more than 350º F (or 177º C) and leave for 1-2 hours. Remove from the oven and allow to cool before washing with warm soapy water and towel drying.

It is also important to remember that tagine pots are sensitive to heat changes. Always bring your tagine to room temperature before cooking, as placing a cold pot on a hot surface can cause it to crack. When cooking, use low to medium heat and avoid sudden temperature changes. If you are using your tagine on a gas or electric stove, it is recommended to use a heat diffuser for extra protection against cracking. Regularly check your ingredients while cooking to ensure they are not sticking to the bottom of the pot.

Finally, when cleaning your tagine, avoid putting it in the dishwasher. Instead, hand wash with warm water and a soft cloth, then dry thoroughly before storing. Store your tagine with the lid slightly ajar to allow for air circulation and prevent a build-up of flavours.

What temperature to cook a tagine at

Tagines are traditionally cooked slowly over a smouldering charcoal fire, but at home, they can be cooked in the oven or on the stovetop.

If you're using a tagine in the oven, it's important to note that you should always bring it to room temperature before cooking. Placing a cold tagine, especially an unglazed earthenware tagine, directly into a hot oven can cause it to crack. It's also important to warm the base slowly over a low flame. Always use moderate temperatures and avoid subjecting the tagine to sudden hot and cold temperature changes.

Tagines are typically cooked at low to medium temperatures. If using a clay tagine, it is recommended to use a heat diffuser to protect the tagine from cracking. When cooking in the oven, a temperature below 300°F is recommended to avoid thermal shock, which can break the tagine. One source recommends heating the oven to 325°F when cooking a lamb tagine.

How to avoid thermal shock when cooking a tagine

Tagines are made from clay or ceramic and are prone to cracking if exposed to sudden temperature changes. This is known as thermal shock. To avoid thermal shock when cooking with a tagine, there are a few important steps to follow.

Firstly, always bring the tagine to room temperature before cooking. Do not place a cold tagine on a hot surface, as this will cause it to crack. Similarly, do not place a hot tagine on a very cold surface. Instead, allow the tagine to cool gradually and place it on a wooden board or rack after cooking.

When cooking with a tagine, always use low to medium heat. Avoid placing the tagine on very high heat or exposing it to direct flames. If using a stovetop, it is recommended to use a diffuser between the tagine and the heat source. A diffuser is a flat metal paddle that diffuses the heat, protecting the tagine from cracking.

If using an oven, place the cold tagine in a cold oven and then set the temperature to no more than 325 to 350 degrees Fahrenheit. Do not put a hot tagine in a cold oven or vice versa. Avoid adding very hot liquids to a cold tagine, as this can also cause thermal shock.

By following these steps, you can help prevent thermal shock and keep your tagine in good condition for years to come.

What ingredients to use in a tagine

Tagine recipes traditionally come from the Middle East and North Africa, and they usually involve a blend of sweet and savoury flavours. The conical lid of the tagine pot allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist. This means you don't need to add too much liquid to the dish.

Tagines are perfect for rich, slow-cooked stews of meat, poultry, or fish. You can use a whole cut-up chicken for a chicken tagine, but it's preferable to use bone-in, skin-on chicken thighs, as they provide a good amount of meat and remain tender. Lamb is another popular choice of meat.

For a vegetarian tagine, you can include root vegetables such as carrots, parsnips, potatoes, and leeks, as well as dried fruit like prunes, dates, or figs. Spices such as cumin, paprika, turmeric, chilli powder, cinnamon, and cardamom are commonly used to add flavour to tagines, as are ginger, garlic, and onions. Olives and preserved lemons are also used in chicken tagines.

How to clean a tagine after cooking

It is important to note that tagines should never be put in the dishwasher. Always hand wash your tagine after use.

Firstly, allow your tagine to cool down before washing. Once cooled, hand wash the tagine with very mild soapy warm water, baking soda, or vinegar, and rinse well. Be sure to avoid harsh scrubbing and opt for gentle cleaning tools such as brushes or plastic scrubbers. You can also try using natural degreasers like lemon juice or vinegar to help remove stubborn residue.

After rinsing, leave the tagine to dry thoroughly. It is recommended to lightly coat the interior of the lid and base with olive oil before storing. This helps to prevent mould and adds a unique flavour to your next dish.

When storing your tagine, keep the lid slightly ajar to allow for air circulation. This will also help prevent mould from forming, especially in glazed ceramic tagines.

If your tagine has developed some mould, don't worry! Simply wash it again with mild soap and water, then lightly coat it with olive oil before using it again.

For burnt food residue, try filling the tagine with hot water and letting it soak. You can also bring the water to a boil, which will help loosen any stubborn bits. For more intensive cleaning, create a mixture of hot water, vinegar, and baking soda, and let the tagine soak for a few hours. Alternatively, you can make a baking soda paste and apply it directly to stubborn stains.

Frequently asked questions