Cooking Tagine Without A Tagine: Alternative Methods And Recipes

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 achieve similar results without a tagine by using alternative cookware such as a Dutch oven, slow cooker, or instant pot. These alternatives can help recreate the unique flavours and aromas of a tagine dish, which typically includes meat, chicken, or fish cooked with vegetables, lemons, and spices.

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 because it cooks food quickly and keeps the moisture in, creating tender meat and succulent flavours.

To cook a tagine in a Dutch oven, start by marinating your meat of choice. For a lamb tagine, season lamb shanks with olive oil, onion, garlic cloves, prunes, tomatoes, cracked black pepper, and spices such as saffron, ginger, turmeric, cumin, coriander, cardamom, and cinnamon. For a chicken tagine, combine chicken with black pepper, onion, preserved lemon, olives, olive oil, garlic cloves, saffron, parsley, cumin, and turmeric.

After marinating, cook the onion and garlic in the Dutch oven over medium heat. Once the onion is soft and golden, add the meat with its marinade. For a chicken tagine, top with olives and cover the pot with a lid. Bake in the oven for 30 minutes, then remove the lid and bake for another 30-45 minutes. For a lamb tagine, bring the Dutch oven to a boil and then remove from the heat. Place the pot in the oven and bake for 2.5 hours or until the meat is tender.

A slow cooker is another option for cooking tagine. It is a great tool for Mediterranean cooking, allowing you to prep a stew in the morning and come home to a delicious-smelling meal in the afternoon. Simply prep the ingredients, add them to the slow cooker, and let it cook on low heat for several hours.

Cook on the stove and finish in the oven

Cooking a Tagine Without a Tagine: Stove and Oven Method

A tagine is a type of slow-cooked North African dish and the name of the pot it is cooked in. However, it is possible to cook a tagine without a tagine pot. You can use a Dutch oven, stock pot, or slow cooker, and cook your tagine on the stove and finish it in the oven. Here is a guide to help you create a delicious and authentic tagine without a tagine pot.

Ingredients and Preparation:

Firstly, gather your ingredients. For a lamb tagine, you will need:

• Olive oil
• Onion, finely chopped
• Garlic cloves, grated
• Lamb shanks or your preferred lamb cuts
• Prunes, pitted and chopped (or dates, or leave these out)
• Diced or crushed tomatoes
• Cracked black pepper
• Optional: crushed red pepper flakes, saffron, and/or cinnamon
• Plain yogurt
• Lemon juice
• Mint leaves, finely chopped

For a chicken tagine, you will need:

• Chicken leg quarters or thighs with the skin removed
• Black pepper
• Large onion, thinly sliced
• Preserved lemon or lemon juice
• Pitted olives (green or Kalamata)
• Olive oil
• Garlic cloves, grated
• Saffron threads
• Boiling water
• Fresh parsley, chopped
• Ground cumin
• Optional: ground turmeric

Once you have your ingredients, prepare your meat by marinating it. For the lamb tagine, combine the spices and season the lamb shanks on both sides. For the chicken tagine, combine the marinade ingredients in a large bowl, add the lemon pulp and peel, and toss the chicken to coat. Leave to stand for an hour or overnight in the refrigerator for maximum flavour.

Cooking on the Stove:

For the lamb tagine, place the lamb shanks in a metal baking pan and coat with olive oil. Broil until browned on both sides—about 10 minutes per side. Meanwhile, cook the onions in a Dutch oven with olive oil and a pinch of salt over medium heat until soft, then add the garlic. Add the tomato paste and warm through.

For the chicken tagine, cook the onions in a braiser casserole with olive oil over medium heat until soft and golden.

Finishing in the Oven:

Now it's time to bring everything together and finish your tagine in the oven. For the lamb tagine, place the lamb shanks in the Dutch oven and add the crushed tomatoes, saffron stock (if using), and any lamb dripings from the baking pan. Bring to a boil, then remove from the heat. Reduce the oven temperature to 325 °F and place the Dutch oven inside. Bake for 2 and a half hours, or until the meat is tender.

For the chicken tagine, add the chicken with its marinade to the braiser casserole, top with the olives, cover, and bake for 30 minutes. Then, remove the lid and bake for an additional 30-45 minutes at 400 °F.

Serving Suggestions:

Serve your tagine with couscous, cauliflower rice, Mediterranean Rice Pilaf, or crusty bread to soak up the delicious juices. Accompany with a light and refreshing yogurt sauce—simply whisk together plain yogurt, lemon juice, and mint leaves. Enjoy your homemade tagine!

Use a pressure cooker

If you don't have a tagine, you can use a pressure cooker to make a delicious tagine dish. Here's how:

Firstly, season your meat with salt and sear it in the pressure cooker or a larger skillet to get some caramelisation. You can then add your onions and garlic and sauté until fragrant. For a lamb tagine, you can add carrots at this stage, too. Next, add your spices and stir well. You can then add your stock and lemon juice, and scrape up any browned bits. Close the lid and cook on high pressure for around 40 minutes.

For a chicken tagine, you can follow a similar process, adding butternut squash wedges on top of the chicken and seasoning with salt and pepper. You can then close the lid and cook on high pressure for 16 minutes.

When the pressure cooking is complete, you can manually release the pressure or let it release naturally. You can then add ingredients such as olives, parsley, and scallions, and gently fold everything together. Taste and adjust the seasoning if needed.

Your tagine is now ready to serve! You can serve it with couscous or pita and top it with yogurt and toasted almonds, if desired.

Use a casserole dish

A casserole dish is a great alternative to a tagine pot for cooking a delicious tagine. Tagine is a slow-cooked North African stew, traditionally made with meat, chicken, or fish, and vegetables, and seasoned with spices such as cumin, ginger, cinnamon, and saffron.

To cook a tagine in a casserole dish, start by preparing your chosen recipe's ingredients. Most tagines begin with meat, chicken, or fish, which is then combined with vegetables and spices. For example, you could try a Moroccan chicken tagine with onions, saffron, and preserved lemons, or a lamb tagine with prunes and Mediterranean rice.

Once you have prepared your ingredients, follow these steps:

• Preheat your oven to the desired temperature. The temperature will depend on the specific recipe you are following.
• In your casserole dish, combine the ingredients that need to be cooked on the stovetop. For example, you may need to cook onions, garlic, and spices on the stovetop before adding the remaining ingredients.
• Cook the ingredients on the stovetop as instructed in your recipe. This may involve sauteing or simmering the ingredients until they are softened or browned.
• If your recipe requires it, transfer the casserole dish to the preheated oven and bake for the specified amount of time. For example, a chicken tagine may require baking for 30 minutes covered, followed by an additional 30-45 minutes uncovered.
• Remove the casserole dish from the oven and serve your tagine.

Using a casserole dish is a simple and effective way to cook a tagine without a tagine pot. The shape of the tagine pot is not essential, as long as the steam is able to circulate and the ingredients are cooked thoroughly. So, get creative and experiment with different recipes and ingredients to find your favorite tagine dish!

Cover with tin foil

If you don't have a tagine pot, you can still achieve a similar result by cooking your tagine in a baking dish and covering it with tin foil. This method is suitable for cooking a variety of tagine recipes, including chicken and lamb tagines.

To cook a chicken tagine in the oven, start by marinating the chicken with spices and other ingredients such as onions, garlic, saffron, and preserved lemons. After the chicken has marinated, heat olive oil in a braiser casserole and cook the onions until soft and golden. Next, add the chicken with the marinade to the casserole and top with olives. Cover the casserole with a lid and bake in the oven for 30 minutes. After 30 minutes, remove the lid and continue baking for another 30-45 minutes at a higher temperature.

Alternatively, you can cook the chicken tagine in a baking dish. After sautéing the onions, add them to the baking dish along with the chicken and marinade. Cover the baking dish with foil and bake in the oven for 30 minutes. Then, uncover the dish and bake for an additional 45 minutes at a higher temperature.

For a lamb tagine, you can use a similar approach. Start by seasoning the lamb shanks with spices and coating them with olive oil. Broil the lamb shanks in a metal baking pan until browned on both sides. While the lamb is broiling, cook the onions and garlic in a Dutch oven. Once the lamb is browned, add it to the Dutch oven along with crushed tomatoes and saffron stock. Bring the mixture to a boil, cover the Dutch oven, and place it in the oven to bake for about 2-3 hours, or until the meat is tender.

Using tin foil to cover your baking dish or casserole is a simple and effective way to cook a tagine without a traditional tagine pot. This method allows you to achieve similar results in terms of flavour and tenderness of the meat. So, if you don't have a tagine, don't let that stop you from enjoying the delicious flavours of Moroccan cuisine!

Frequently asked questions