The Perfect Moroccan Tagine: A Step-By-Step Guide

Tagine is a traditional Moroccan dish, often made with chicken, lamb, beef, or fish, and a variety of vegetables and spices. The name comes from the clay or ceramic pot in which the dish is cooked and served. The pot has a wide base and a conical lid, which helps to keep the food moist as it cooks. While a tagine pot is traditional, the dish can also be cooked in a Dutch oven or similar. Tagine is usually served with couscous, bread, or rice.

Choosing a tagine vessel

A tagine is a cone-shaped cooking vessel traditionally used in Morocco and is made of either ceramic or unglazed clay. Both materials are quite common in Morocco, but unglazed clay adds a rustic, earthy flavour and aroma to the dish being cooked in it. The base of a Moroccan tagine is wide and shallow, while the conical lid helps return condensed steam back to the food.

When choosing a tagine vessel, it is important to note that they should not come into direct contact with the heat source. If you have an electric stove or flat cooktop, you will need to use a diffuser. Tagines should also be seasoned before first use.

Tagines can be used on a stovetop, in an oven, and even submerged underground. However, it is important to check the manufacturer's directions before putting your tagine in the oven, as the style of tagine you are using may impact the temperature it can withstand.

If you don't have a tagine, you can still make a delicious Moroccan tagine! A Dutch oven, wide pot, or skillet can be used as an alternative to create the same tasty dish.

Preparing the ingredients

Layer the Aromatics and Vegetables

Start by slicing or chopping the base layer of aromatics. Onions are a common choice, but you can also use celery or carrots. For a fish tagine, you may want to crisscross the vegetables to create a bed for the delicate fish. You can also use small bamboo sticks to hold the ingredients in place.

Next, add garlic to the mix. You can chop, press, or leave the cloves whole. Adding garlic at this stage ensures it cooks through and infuses its flavour into the sauce.

Choose and Add Your Oil

Ample oil is essential for a rich sauce, so don't skimp on this ingredient. Most tagine recipes call for 1/4 to 1/3 cup of oil. You can use a mix of olive oil and vegetable oil, or just olive oil, depending on your preference and budget.

Prepare the Meat, Poultry, or Fish

Arrange the meat, poultry, or fish in the centre of the tagine. If using meat on the bone, place the pieces bone-side-down to prevent scorching. You can mound the meat in the centre and add vegetables around the perimeter, or arrange the ingredients in a conical fashion for a beautiful presentation.

Mix and Add Spices

Although not necessary, mixing your Moroccan spices beforehand ensures an even distribution of seasoning. Combine spices like salt, pepper, ginger, paprika, cumin, turmeric, saffron, and cayenne pepper in a small bowl. You can also mix the spices with the vegetables and meat to coat them evenly before adding them to the tagine.

Season and Add Vegetables

Once you've arranged your meat or protein, it's time to season it with some of the spice mixture. You can use up to 2/3 of the mixture at this stage, focusing on the onions so that the spices meld with the oil and liquids to create a rich sauce.

Now, add your choice of vegetables and season them with the remaining spice mixture. You can layer the vegetables around the meat or arrange them in a cone shape.

Add Colour and Flavour

Enhance the colour and flavour of your tagine by adding strips or slices of bell peppers, preserved lemons, olives, and an herb bouquet of parsley and cilantro. A jalapeño or chilli pepper is also an option for those who like it spicy.

Pour in the Liquid

The final step before placing the tagine on the stove is to carefully add water, stock, or broth to the side of the dish, ensuring you don't wash away the spices. Avoid adding hot liquid to a cold tagine or vice versa, as the thermal shock can crack your cooking vessel.

The amount of liquid you add will depend on the type of tagine you're making and the cooking time required. As a rule of thumb, use 2 to 2 1/2 cups of water for a large lamb or beef tagine with vegetables and half that amount for chicken.

Now you're ready to place your tagine on the stove and let it slowly simmer to develop into a delicious, flavourful dish!

Cooking the vegetables

The beauty of a Moroccan tagine is that you can adapt the vegetables you use to suit the season. For a winter tagine, try root vegetables like potatoes, carrots, onions, and garlic, along with heartier vegetables like butternut squash, aubergine, and bell peppers. In the summer, opt for lighter vegetables like courgettes, tomatoes, and peas. You can also add in dried fruits like apricots, raisins, or dates to add a subtle sweetness to the dish.

When preparing your vegetables, cut them into large chunks as they will be cooking for about an hour. If you cut them too small, they may overcook. You can pan-roast each vegetable individually before adding them to the tagine to give them a bit of colour and extra flavour. Start by sautéing your onions and garlic, then add in your harder vegetables like carrots and potatoes, followed by softer vegetables like aubergine and bell peppers. You can also add in spices like coriander, cinnamon, ginger, cayenne, and saffron at this stage to coat the vegetables.

Once your vegetables are lightly browned, add in your liquid. This can be water or vegetable stock, but be sure not to add too much, as you don't want your tagine to be soupy. Just enough liquid to cover the vegetables is perfect. You can also add in tinned chickpeas at this stage for some extra protein and fibre.

Bring your tagine to a simmer on the stovetop, then transfer it to an oven preheated to 150°C and cook for at least an hour. Alternatively, you can simmer your tagine on the stovetop over low heat for 20-30 minutes, stirring gently so the vegetables don't turn to mush. Your vegetables are done when they are tender.

Once your vegetables are cooked, stir through some fresh herbs like parsley or coriander, and a squeeze of lemon juice to brighten the dish. Serve your tagine with couscous, rice, or flatbreads for dipping.

Cooking the meat

Tagine is a Moroccan dish that is cooked in a cone-shaped ceramic vessel, also called a tagine. The process is simple and involves slow cooking, similar to Dutch ovens or cast-iron casserole pots. Here is a step-by-step guide for cooking meat in a Moroccan tagine:

Prepare the Tagine Base

Start by lining the bottom of the tagine with a layer of vegetables such as sliced onions, celery, or carrots. This creates a bed for the meat and prevents it from sticking to the bottom and burning. You can also add whole or chopped garlic cloves to this layer.

Add Oil

Ample oil is essential for a rich sauce in a tagine, so don't be afraid to use a generous amount. Most recipes call for 1/4 to 1/3 cup of oil, and you can use a mix of olive oil and vegetable oil.

Arrange the Meat

Place the meat in the centre of the tagine, on top of the layer of vegetables. If you're using meat on the bone, arrange the pieces bone-side-down to reduce the risk of scorching. You can mound the meat in the centre and surround it with vegetables.

Season the Meat

Create a mixture of Moroccan spices, including salt, pepper, ginger, paprika, cumin, turmeric, saffron, and a pinch of cayenne pepper. You can mix these spices in a bowl and sprinkle them over the meat and onions. Use about 2/3 of the mixture at this step, as the spices will infuse with the oil and liquids to create a rich sauce.

Add Water or Broth

Carefully add water, stock, or broth to the tagine. Pour it gently near the side to avoid washing away the spices. The amount of liquid added will depend on the type of meat and the size of the tagine. For a large lamb or beef tagine with vegetables, use 2 to 2 1/2 cups of liquid, while for chicken, use half that amount due to its shorter cooking time.

Cook the Tagine

Place the tagine over low to medium heat and let it slowly reach a simmer. This can take up to 30 minutes if there is a lot of liquid. Once simmering, adjust the heat to maintain a slow or medium simmer. The cooking time will depend on the type of meat; beef may require about 3 hours, while chicken might need half that time, and lamb can take an hour longer.

Check the Liquid Level

After about 2 hours of cooking, check the level of the liquid. If it has reduced to a sauce-like consistency and the meat needs more time, add a small amount of water (about 1/4 cup). If there is still enough liquid, simply close the lid and continue cooking.

Serving suggestions

Moroccan tagine is a rich, flavourful dish, perfect for serving at a dinner party. It can be served in the tagine itself, which will help keep the food warm. In Morocco, it is traditional to eat communally from the tagine, using pieces of Moroccan bread to scoop up the sauce, vegetables, and meat.

If you want to go the traditional route, serve your tagine with Moroccan Khobz, a type of flat, round bread. Krachel, a brioche-style bread flavoured with anise seeds, sesame seeds, and orange blossom water, is another good option. It's slightly sweet and pairs well with the savoury sauce of the tagine.

Couscous is also a popular accompaniment to tagine and can be served plain or with a sprinkle of dried fruit and/or nuts. You could also try a warm couscous salad with extra veggies. If you're looking for a low-carb option, cauliflower rice is a good choice and its slight nutty flavour goes nicely with the spices of the tagine.

For a more filling meal, serve your tagine with a side of french fries or mashed potato.

If you want the full Moroccan experience, serve your tagine with side salads and Moroccan coffee.

Frequently asked questions