Mastering Tagine Cooking In Your Oven

The tagine is a Moroccan dish that has gained popularity worldwide for its rich, slow-cooked stews of meat, poultry, or fish. The word tagine refers to both the clay or ceramic cooking vessel with a conical lid and the aromatic stew cooked inside it. Tagines are ideal for creating perfectly balanced, savoury dishes with a blend of sweet and spicy flavours. This unique cookware is favoured for its ability to impart a distinct, slow-cooked flavour to the food. In this article, we will explore the steps and techniques for cooking in a tagine in the oven, highlighting the key considerations to ensure a successful and delicious outcome.

How to season your tagine before cooking

Seasoning a tagine is essential to caring for and protecting your tagine from breaking. It is also important to season your tagine before its first use to strengthen it and remove any raw clay taste. Here is a step-by-step guide on how to season your tagine:

Firstly, you will need a large basin for soaking, olive oil, and an oven. It is important to ensure that you have a clay or ceramic tagine and not a decorative serving piece.

Soak the lid and base of your tagine in water for at least two hours, or even overnight. If your tagine is quite large, you may need to use a bathtub or sink. Drain the water and let the tagine dry. If your tagine is unglazed, rub the interior and exterior of the lid and base with olive oil.

Place the tagine in a cold oven and set the temperature to 300°F/150°C. Leave it to bake for about two hours. After two hours, turn off the oven and let the tagine cool down completely inside the oven.

Once the tagine has cooled, wash it by hand and coat the interior with olive oil before storing or using. It is recommended to store your tagine with the lid slightly ajar to allow air to circulate and prevent mould from forming.

Some darkening or staining of the tagine is expected and is a desirable characteristic. You can speed up this process by "curing" the tagine by rubbing it with ashes and oil and then leaving it in a slow oven for eight hours or longer.

The best types of tagine to use in the oven

Tagines are traditionally made from clay or ceramic and are used to cook and serve food. They are large but shallow pots with a conical lid that traps moisture, keeping food succulent and flavourful.

Before using a new tagine, it must be seasoned to strengthen it so that it can withstand moderate cooking temperatures. This is especially important for cast-iron tagines. To season a tagine, coat it with vegetable oil, place it in a cold oven, set the temperature to 300°F, and leave it for two hours. Then turn off the oven and let the tagine cool down before removing it. Wash the tagine and brush it with olive oil before its first use.

When cooking with a tagine, it is important to use a diffuser between the tagine and the heat source to avoid damaging the tagine or scorching the food. The tagine should only be used over low or medium-low heat. Avoid subjecting the tagine to extreme temperature changes, as this can cause it to crack. If using a tagine in an oven, place the cold tagine in a cold oven on a rack and set the temperature to no more than 325 to 350°F.

Tagines are perfect for slow-cooked, one-pot meals, allowing flavours to develop and ingredients to become tender. They are commonly used to cook Maghrebi, a slow-cooked stew made with meat, poultry, fish, or vegetables, spices, fruit, and nuts.

What temperature to set your oven to

When cooking with a tagine in the oven, it is important to control the temperature to avoid damaging the tagine or overcooking your food. Tagines are typically made of clay or ceramic, and extreme temperature changes can cause the tagine to crack. Therefore, it is recommended to place the tagine in the oven before turning it on to avoid thermal shock.

If you have a clay or ceramic tagine, set the oven temperature to no more than 325 to 350 degrees Fahrenheit. This temperature range ensures that the tagine is exposed to moderate heat, reducing the risk of cracking. It is also advisable to use a heat diffuser with your tagine, as it provides extra protection against cracking.

For a tagine made of metal or flameproof glazed ceramic, higher temperatures up to 425 degrees Fahrenheit can be used. However, it is still important to avoid extreme temperature changes and always bring the tagine to room temperature before cooking.

When cooking with a tagine, it is essential to use low to medium heat. This ensures that the food cooks slowly and evenly, allowing the flavours to blend and the ingredients to become tender. The low to medium heat setting also helps to prevent the ingredients from sticking to the bottom of the tagine.

In summary, when cooking with a tagine in the oven, set the temperature according to the material of your tagine, avoid extreme temperature changes, and always use low to medium heat during the cooking process. By following these guidelines, you can create delicious, slow-cooked meals while protecting your tagine from potential damage.

How to arrange ingredients for the best presentation

When arranging the ingredients in your tagine, it's important to consider both functionality and presentation. Here are some tips to help you arrange your ingredients for the best presentation:

• Layering: Since you won't be stirring the ingredients during cooking, carefully layer the ingredients for a visually appealing presentation. You can start by placing the larger ingredients, such as meat or vegetables, at the bottom of the tagine and then build upwards with smaller items. This ensures that all the ingredients are visible and creates a sense of depth in your dish.
• Symmetry and Balance: Aim for symmetry and balance when arranging your ingredients. For example, if you are cooking with meat, try to distribute the pieces evenly across the tagine. This creates a sense of harmony and makes the dish more inviting.
• Colour and Texture: Play with colours and textures to make your tagine visually appealing. For instance, use ingredients with contrasting colours, such as vibrant vegetables like bell peppers, carrots, or zucchini. Additionally, consider adding ingredients with different textures, such as nuts or dried fruits, to create a varied and interesting presentation.
• Garnishing: Don't underestimate the power of garnishing. After your tagine is cooked, add some fresh herbs, chopped nuts, or a drizzle of olive oil to enhance the presentation. These final touches can make your dish look more vibrant and inviting.
• Presentation on the Table: Remember that the tagine itself is a beautiful serving dish. When bringing the dish to the table, consider placing it on a protective surface, such as a trivet or heat-resistant mat, to showcase the tagine and protect your table. The communal nature of tagine dining adds to the overall presentation and experience.

Remember, the beauty of tagine cooking lies in its simplicity and the way the ingredients come together to create a harmonious dish. By following these tips, you can arrange your ingredients in a way that showcases their colours, textures, and flavours, making your tagine a true masterpiece for both the eyes and the palate.

How to avoid damaging your tagine

To avoid damaging your tagine, there are several key steps to follow:

Firstly, always season a new tagine before use. This process strengthens the clay or ceramic to withstand moderate cooking temperatures and prevents the food from tasting like raw clay. To season a tagine, soak the lid and base in water for up to six hours, or overnight, until the clay stops absorbing the liquid. Then, dry the tagine carefully and rub the inside and outside with olive oil. Place the tagine in a cold oven and warm it at a low temperature for a few hours. Once it has cooled down, wash the tagine with warm, soapy water and towel dry it.

Secondly, avoid subjecting the tagine to extreme temperature changes, as this can cause cracking. Do not add very hot liquids to a cold tagine or vice versa, and do not place a hot tagine on a very cold surface. If using an oven, always place a cold tagine into a cold oven and heat it slowly to a moderate temperature—no more than 325 to 350 F.

Thirdly, when cooking with a tagine on a stovetop, always use a diffuser between the tagine and the heat source. This diffuses the heat and protects the tagine from direct contact with the heat source, reducing the risk of cracking and breaking.

Finally, use only low or medium-low heat when cooking with a tagine. This prevents damage to the tagine and scorching of the food. If cooking over coals or charcoal, start with a small amount and add more gradually to maintain a low temperature.

By following these steps, you can help ensure that your tagine remains undamaged and continues to produce delicious, slow-cooked meals.

Frequently asked questions