Mastering Tagine: Oven-Baked Perfection In 10 Easy Steps

Tagine is a Moroccan word that refers to both the conical-shaped slow-cooking pot and the food prepared in it. The base of the tagine is both a cooking and serving dish, while the cone-shaped cover traps moisture in the pot during the cooking process, creating a circulation that infuses food with spices and flavours. Tagines are traditionally made from clay or ceramic and are ideal for long, slow cooking. Before using a tagine, it must be seasoned to strengthen it and withstand moderate cooking temperatures. This involves soaking the tagine in water for 24 hours, coating the inside with olive oil, and placing it in a cold oven that is then heated to 225°F for 1.5 hours. When cooking with a tagine, it is important to avoid extreme temperature changes, slowly warming up the dish, and using low to medium-low heat to prevent cracking and scorching. Tagines are commonly used on stovetops but can also be placed in the oven, with temperatures not exceeding 325°F to 350°F.

How to season a tagine before first use

To season a tagine before its first use, you must first soak both the base and the lid in water for 24 hours. If you are pressed for time, the minimum soaking time is 2 hours. After soaking, dry the tagine and rub olive oil on the inside of the lid and dish. Place the tagine in a cold oven and set the temperature to between 225°F and 250°F. Leave it for 1.5 to 2 hours, then turn off the heat and allow the tagine to cool in the oven. Once cooled, wash the tagine with warm soapy water and dry it with a towel. This process will seal the clay of your tagine and prepare it for cooking.

What to cook in a tagine

Tagine cooking is a unique and beautiful way to prepare food, and the distinct shape of the tagine pot has some specific advantages. The conical lid creates a moist, hot cooking environment, and as the steam rises into the cone, it is sent back down into the dish, eliminating the need for a lot of liquid. This results in really tender meat. The tagine also doubles as a serving dish, keeping the food warm as people gather around and eat by hand, using bread to scoop up the food.

There are some important things to remember when cooking with a tagine. Firstly, it is essential to season a new tagine before use, to strengthen it and prevent cracking. Secondly, tagines should only be used over low or medium-low heat to avoid damaging the pot or burning the food. Thirdly, avoid subjecting the tagine to extreme temperature changes, for example, by adding hot liquids to a cold tagine or placing a hot tagine on a cold surface. If using an oven, the tagine should be placed inside a cold oven and then heated to a temperature of no more than 325-350°F.

When preparing a meal in a tagine, oil is essential. Use a generous amount of good-quality olive oil to prevent a watery sauce and to stop food from sticking and burning. Less water is required when cooking in a tagine due to the cone-shaped lid, but if you do add too much water, simply reduce the liquids at the end of cooking to create a thick sauce.

Tagines are perfect for slow-cooked meals, with poultry taking about 2 hours to cook, and beef or lamb taking up to 4 hours. Remember to be patient and let the tagine slowly reach a simmer. It is best not to lift the lid too frequently to check on the food, as this will interrupt the cooking process.

Some delicious tagine recipes to try include Moroccan Chicken and Potatoes, Chicken Tagine with Apricots and Almonds, Super Easy Pork Tagine, Slow Cooker Lamb Tagine, Moroccan Vegetable and Chickpea Tagine, and Chicken and Sweet Potato Tagine.

How to cook in a tagine without a stove

Tagines are beautiful Moroccan clay or ceramic cooking pots ideal for long, slow cooking. The base of the tagine is both a cooking and serving dish, while the cone-shaped cover traps moisture in the pot during the cooking process, creating a circulation that infuses the food with spices and flavours.

If you want to cook in a tagine without a stove, you can use an oven. Here's a step-by-step guide:

Step 1: Prepare the Tagine

Before using a new tagine, it's essential to season it to strengthen the clay or ceramic and prevent cracking. To do this, soak both the base and the lid in water for 24 hours. Then, using a pastry brush, coat the inside of both pieces with olive oil and place them in a cold oven. Set the oven temperature to around 225-250°F (100-120°C) and leave for about two hours. Turn off the oven and let the tagine cool down inside.

Step 2: Prepare the Ingredients

Tagine recipes often involve adding vegetables, meats, and spices all at once, unlike conventional pot cooking. You can try a Moroccan roast chicken and potatoes recipe or a chicken tagine with apricots and almonds. Remember to use a generous amount of olive oil, as it's essential to tagine cooking and helps create a rich sauce.

Step 3: Cooking in the Oven

Place the cold tagine in a cold oven on a rack, then set the temperature to no more than 325-350°F (160-180°C). Avoid extreme temperature changes, as they can cause the tagine to crack. Let the tagine slowly reach a simmer; cooking times can be long, with poultry taking about two hours and beef or lamb up to four hours. Try not to interrupt the cooking process by frequently lifting the lid.

Step 4: Serving and Storing

After cooking, serve the dish directly from the tagine, following the Moroccan tradition of communal dining. Store any leftovers in an airtight container in the fridge for up to four days, or freeze for longer storage.

How to adapt a stove-top recipe for the oven

Tagines are Moroccan clay pots with a tall, conical lid. They are ideal for long, slow cooking. The unique shape of the tagine preserves moisture in the food during cooking, creating a circulation that infuses the food with all the spices and flavours.

If you're looking to adapt a stove-top recipe for the oven, here are some tips to help you get started:

• Soak your tagine: Before using a tagine for the first time, it's important to soak both pieces in water for 24 hours. This helps to prevent cracking. If you're short on time, a minimum of 2 hours will suffice.
• Season the tagine: After soaking, coat the inside of the tagine with olive oil and place it in a cold oven. Heat the oven to 225°F (or 100°C) and leave it for about 2 hours to seal. Then, turn off the oven and let the tagine cool down inside.
• Avoid temperature shocks: Whether you use a stove-top or oven, always warm up the tagine slowly to prevent it from cracking. Never expose it to sudden changes in temperature, such as placing a hot tagine on a cold surface.
• Hand wash only: After use, remember to always hand wash your tagine and avoid putting it in the dishwasher.

Now, let's adapt a stove-top recipe for the oven:

• Choose the right oven temperature: Most stove-top recipes can be converted to oven recipes by baking at a temperature of around 350°F. However, adjust the temperature as needed, especially for larger pieces of meat.
• Adjust cooking time: Cooking times will vary depending on the recipe and the type of food. As a general rule, cooking in the oven will take a fraction of the time required on the stove-top. For example, a recipe that calls for 8 hours on the stove-top might only need 2-3 hours in the oven.
• Use a Dutch oven: A Dutch oven is a great alternative to a tagine. It's a cooking pot with a tight-fitting lid, often made of cast iron with an enamel interior. Assemble the ingredients as you would for a stove-top recipe, but bake them in the Dutch oven instead.
• Place ingredients strategically: For even cooking, place hard vegetables like potatoes and carrots at the bottom, closer to the heat source, and then layer meat and other ingredients on top.
• Adjust liquid levels: Reduce the amount of liquid (stock, water, wine, etc.) by about 25% compared to the stove-top recipe. Since ovens use a lower temperature, the liquids won't reduce as much.
• Add dairy at the end: If your recipe includes dairy, add it during the last 30 minutes of cooking to prevent curdling.
• Check for doneness: Use a meat thermometer to check if your meat is cooked to the desired internal temperature. For chicken, an internal temperature of 165°F is recommended.

Remember, these are general guidelines, and you may need to experiment a bit to find the perfect conversion for your specific recipe. Always pay attention to the food you're cooking, and adjust as needed.

How to avoid cracking your tagine

To avoid cracking your tagine, follow these steps before first use:

• Soak the base and lid in water for 24 hours. This helps to prevent the tagine from cracking when exposed to high temperatures during the curing process.
• Dry the tagine with a clean towel and brush the inside with olive oil.
• Place the tagine in a cold oven and set the temperature to no more than 225°F (or 100°C). Leave it to heat up for two hours.
• Turn off the oven and allow the tagine to cool down inside.

In addition to the above preparation, there are some general rules to follow when cooking with a tagine to avoid cracking:

• Avoid exposing your tagine to extreme temperature changes. For example, do not place a hot tagine on a cold surface, and vice versa.
• Always warm the base of the tagine slowly over a low flame.
• Only use low or medium-low heat when cooking with a tagine.
• When using a tagine in an oven, place the cold tagine in a cold oven on a rack, then set the temperature to no more than 325°F to 350°F.

Frequently asked questions