Unconventional Tagine: Cooking Without The Pot

Tagine is a slow-cooked North African dish that is traditionally cooked in a clay pot of the same name. However, it is possible to cook a tagine without a tagine pot by using alternative cookware such as a Dutch oven, slow cooker, casserole dish, or pressure cooker. These alternatives can be used to recreate the unique flavours and textures of a tagine, such as tender meat and vegetables cooked in spiced sauces.

Use a Dutch oven or slow cooker

A Dutch oven is a cast iron or ceramic pot with a tight lid. It is a great option for cooking tagine dishes as it cooks food quickly and keeps the moisture in, resulting in tender meat and succulent flavours.

To cook a tagine in a Dutch oven, first, marinate the meat. For example, if you are making a lamb tagine, toss the lamb shanks in olive oil and season with spices. Then, cook the onions and garlic in the Dutch oven over medium heat until soft. Add the meat and other ingredients, such as crushed tomatoes and stock, and bring to a boil. Finally, place the Dutch oven in the oven and bake until the meat is tender.

A slow cooker is another option for cooking tagine dishes. It is a great tool for Mediterranean cooking, allowing you to prepare a soup or stew in the morning and come home to a delicious meal in the afternoon. Simply add the ingredients to the slow cooker, set it to the desired temperature, and let it cook for several hours.

Both the Dutch oven and slow cooker are excellent alternatives to a traditional tagine, allowing you to create delicious, flavourful tagine dishes without the need for specialised cookware.

Try a pressure cooker

If you're looking for a quick and convenient way to cook a tagine without a tagine, a pressure cooker is a great option. This method is commonly used by urban Moroccans and can produce delicious results. Here's a step-by-step guide to help you get started:

Choose the Right Pressure Cooker

Select a pressure cooker that suits your needs. The Instant Pot is a popular option for those seeking versatility and convenience. It can be used for various dishes, including tagines, and typically cooks meals in 15-20 minutes.

Prepare the Ingredients

Gather your ingredients, which may include meat, chicken, or fish, along with vegetables like onions, lemons, and olives. Spices such as cumin, ginger, cinnamon, saffron, and turmeric will add a distinct Moroccan flavour to your dish.

Sauté the Ingredients

Set your pressure cooker to the sauté function and heat some oil. You can season and sear the meat to add a bit of caramelization. Then, add the onions and garlic, sautéing until fragrant. You may also add other vegetables like carrots at this stage.

Combine All Ingredients

Add the remaining ingredients, including spices, stock or water, and lemon juice. Give everything a good stir to combine the flavours.

Pressure Cook

Close the lid of your pressure cooker and set it to high pressure for the recommended time, which can range from 15 to 40 minutes, depending on the type of meat and your desired doneness. Remember to refer to a specific recipe for precise cooking times and ingredient quantities.

Release Pressure and Serve

Once the cooking time is complete, let the pressure release naturally or manually. Open the lid, taste the dish, and adjust seasoning if needed. You can add more spices, lemon juice, or honey to balance the flavours. Finally, serve your tagine with couscous, quinoa, or rice, garnished with fresh herbs and nuts if desired.

Using a pressure cooker is an excellent way to prepare a tagine without a traditional tagine pot. It allows you to create a delicious, tender, and flavourful meal in a fraction of the time.

Use a casserole dish with a parchment lid

A tagine is a type of slow-cooked North African dish that is traditionally cooked in a tagine pot, a large, conical-shaped earthenware pot. However, it is possible to achieve similar results without a tagine pot by using alternative cookware such as a Dutch oven, slow cooker, or casserole dish with a parchment lid.

Using a casserole dish with a parchment lid is a great option for cooking a tagine without a tagine pot. Here is a step-by-step guide on how to do it:

Start by gathering your ingredients. A typical tagine includes meat, chicken, or fish, slowly cooked with vegetables such as lemons, onions, and olives, and spiced with cumin, ginger, cinnamon, saffron, turmeric, parsley, or cilantro. You can also include dried fruit such as apricots or prunes for a touch of sweetness.

Preheat your oven to 325°F (160°C).

Prepare your meat or protein of choice by seasoning it with the desired combination of spices. You can use a pre-made blend such as ras al hanout or create your own mix with cumin, ginger, cinnamon, saffron, turmeric, or other spices of your choice.

In a separate bowl, combine your vegetables, olives, and/or dried fruit with olive oil, garlic, and any additional spices or aromatics such as saffron threads soaked in boiling water.

Take a casserole dish and add the vegetables, ensuring they are evenly coated with the olive oil and spice mixture.

Place the seasoned meat or protein on top of the vegetables in the casserole dish.

Cover the casserole dish with a parchment lid. This will help to trap the steam and circulate it back into the dish, ensuring that the tagine stays moist and tender.

Place the covered casserole dish in the preheated oven and bake for approximately 30 minutes.

After 30 minutes, remove the parchment lid and return the casserole dish to the oven, increasing the temperature to 400°F (200°C). Bake for an additional 30-45 minutes, or until the meat is tender and cooked through.

Once the tagine is cooked to your desired level of doneness, remove it from the oven and let it rest for a few minutes before serving.

Serve your tagine with traditional sides such as couscous, toasted bread, or a salad. You can also serve it with a light and refreshing yogurt sauce or a chickpea rice pilaf to balance out the rich flavors of the stew.

Using a casserole dish with a parchment lid is a simple and effective way to cook a delicious tagine without the need for a specialized tagine pot. By following these steps, you can enjoy the flavors of Morocco in the comfort of your own home.

Cook in an unlidded rondo

If you don't have a tagine, you can still cook a delicious tagine dish. In fact, according to one source, a restaurant has been making tagine in an unlidded rondo for over a year!

A tagine is a type of slow-cooked North African dish and the pot it is supposed to be cooked in. It is large and conical in shape. However, you can achieve similar results by cooking in an unlidded rondo.

Ingredients:

• Olive oil
• Onion, finely chopped
• Garlic cloves, grated
• Lamb shanks or your favourite lamb cuts
• Prunes, pitted and chopped (or substitute with dates or leave out)
• Diced or crushed tomatoes
• Cracked black pepper
• Plain yogurt (or substitute Greek yogurt with a bit of water)
• Mint leaves, finely chopped
• Lemon juice
• Saffron

Instructions:

• Set the oven to the Broil setting.
• Place the lamb shanks in a metal baking pan and toss in olive oil to coat.
• Combine all the spices and season the lamb shanks on both sides.
• Add a pinch of saffron to a bowl and pour boiling hot water on top. This will be the saffron stock.
• Place the tray under the broiler and keep an eye on the lamb shanks so they do not burn. Broil until browned on both sides, about 10 minutes per side.
• In a separate pan, cook the onions in olive oil and a pinch of salt over medium heat until soft, about 8 minutes. Then, add the garlic and warm until fragrant.
• Add the tomato paste and warm through.
• Place the lamb shanks in the pot and add the crushed tomatoes and saffron stock.
• Add water to the pan with the lamb drippings to loosen them, then add this to the pot.
• Bring to a boil and remove from the heat.
• Reduce the oven's temperature to 325 °F and place the pot in the oven.
• Bake for 2 and a half hours or until the meat is tender and falling off the bone.
• Whisk together the yogurt, mint, lemon juice, and black pepper.
• Serve the tagine with the yogurt sauce on top.

Enjoy your homemade tagine!

Start on the stove, finish in the oven

To cook a tagine without a tagine, you can start on the stove and finish in the oven. This method works well for a Moroccan chicken tagine. Here's a step-by-step guide:

Firstly, prepare your ingredients. You will need chicken leg quarters or chicken thighs with the skin removed, freshly cracked black pepper, a large thinly sliced onion, pitted olives (green or Kalamata), olive oil, grated garlic cloves, saffron threads, boiling water, fresh chopped parsley, ground cumin, and optional ground turmeric.

For the marinade, combine the saffron threads with the boiling water and set aside. In a large bowl, mix the chicken with the olive oil, garlic, cumin, parsley, and optional turmeric. Quarter a preserved lemon, remove the pulp, chop it, and add it to the chicken. You can also add the lemon peel if desired. Toss the chicken in the marinade to coat and let it stand for an hour or overnight in the refrigerator for maximum flavour.

Next, take a braiser casserole and add the onion with 3-4 tablespoons of olive oil. Cook over medium heat until the onions are soft and golden, which should take around 8 minutes. Remove the pan from the heat and add the chicken along with all of the marinade. Top with the olives, cover the pan with a lid, and it's now ready to be placed in the oven.

Preheat your oven to 325 °F/160 °C. Place the braiser casserole in the oven and bake for 30 minutes with the lid on. After 30 minutes, remove the lid and bake for an additional 30-45 minutes at 400 °F/200 °C.

And that's it! Your Moroccan chicken tagine is now ready to be served. It's recommended to serve it with couscous, toasted bread, a salad, or Chickpea Rice Pilaf. Enjoy the delicious, juicy chicken with the warm, spiced sauce!

Frequently asked questions