The Magic Of Tagine: Unlocking Delicious Dishes With Cast Iron

A tagine is a North African earthenware pot with a distinctive conical lid. It is used for slow cooking and serving stews and other dishes. Cast iron tagines are ideal for beginners as they are durable, versatile, and perform well at high temperatures. They can be used on the stove or in the oven and require some special care and seasoning before use. This introduction will cover the basics of cooking with a cast iron tagine, including the benefits, uses, and a step-by-step guide to getting started.

How to prepare your tagine pot for cooking

Before using your tagine pot for the first time, it is important to cure or season it. This will involve preparing its base and lid for future use by sealing and strengthening its structure. Here is a step-by-step guide to preparing your tagine pot for cooking:

• Soak the tagine pot in water.
• Brush the pot with oil.
• Place the pot in a low-heated oven for a couple of hours.
• Always use a heat diffuser with your tagine pot to protect it from cracking.
• If using a gas range, place a cast-iron heat diffuser on top of the burner to avoid direct heat to the pot.

Your tagine pot is now ready to be used for cooking! Remember to always use low-to-medium heat when cooking with a tagine pot and to add warm water instead of cold water to avoid thermal shock, which can cause the pot to crack or break.

How to cook with a tagine on a gas stove

Tagine cooking can be a fun way to bring the world to your kitchen. Tagine is a large but shallow ceramic or clay pot that comes with a conical lid. The shape of the lid traps moisture efficiently, so it circulates around the vessel, keeping the food succulent and retaining its flavour.

Step 1: Prepare the Base Layer

Create a bed of vegetables like onions, celery, or carrots with garlic. This will prevent the ingredients from sticking to the bottom of the pot.

Step 2: Add Olive Oil

Brush the base layer with olive oil. Many traditional recipes call for olive oil to create thick and rich sauces.

Step 3: Add Meat and Vegetables

Place the meat, fish, or chicken on top of the layer of vegetables and surround it with more vegetables.

Step 4: Season the Ingredients

Add spices like cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, coriander, ginger, or turmeric to all the ingredients in the tagine.

Step 5: Add Garnishes and More Vegetables

Layer your vegetables and create a conical shape, mimicking the shape of the tagine. You can also add garnishes like herbs, dried fruits, or nuts.

Step 6: Add Liquid

Pour in water, stock, or broth. You don't need to add too much liquid as the lid will keep much of the steam inside.

Step 7: Cook

Place your tagine on a heat diffuser and put it on low to medium heat. Slow cook for a long simmer. The cooking time will depend on your recipe, but it usually takes around two hours. If the liquid base has thickened, add more water or broth to keep it light.

Step 8: Serve

Once cooked, let your tagine stand on its own for 15 minutes before serving. Bring it to the dining table and serve the dish in the tagine pot.

Tips:

• Always use a heat diffuser with a clay tagine to protect it from cracking.
• When cooking with a tagine, check regularly to ensure the ingredients don't stick to the bottom.
• If you need to add water while cooking, use warm water instead of cold tap water to avoid a sudden change in temperature.
• To clean your tagine, use warm water and baking soda to hand-wash it. Then, fully dry and brush it with olive oil before storing.

How to cook with a tagine in an oven

A tagine is a type of earthenware pot native to North African culture. It is used to cook and serve food, with a dual role as a decorative serving dish. Tagine pots have a distinctive conical lid that traps steam inside, allowing it to trickle back into the pot. This slow-cooking method results in dishes that are moist and full of flavour.

Step 1: Prepare the Base Layer

Create a cushion of vegetables at the bottom of the tagine. This can include onions, celery, carrots, and garlic. This layer prevents the meat from burning and sticking to the bottom of the pot.

Step 2: Add Olive Oil

Add a layer of olive oil, which is a key ingredient in many traditional recipes, as it helps create thick and rich sauces.

Step 3: Add Meat and Vegetables

Place the meat, fish, or chicken on top of the layer of vegetables in the centre of the pot. Surround the meat with additional vegetables.

Step 4: Add Garnishes and Spices

This is where the magic happens! Add fragrant spices such as cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, coriander, ginger, and turmeric. Experiment with new flavours and be adventurous.

Step 5: Add Water or Broth

Pour in a liquid base such as water or broth to ensure your food stays moist. Remember, you don't need to add too much liquid as the lid will retain most of the steam inside the pot.

Step 6: Cook in the Oven

Place your tagine in the oven and cook at a low temperature, ideally below 300°F (149°C). The exact cooking time will depend on your recipe, but for a slow-cooked meal, plan for around two hours. Remember to place the tagine in the oven before turning it on to avoid thermal shock, which can cause cracking.

Step 7: Serve

Once your dish is cooked, let the tagine stand for about 15 minutes before serving. Then, bring it to the dining table and serve directly from the pot.

Enjoy the delicious flavours of your oven-cooked tagine!

How to cook a chicken tagine

A tagine is a type of earthenware pot native to North African culture. Cast iron tagine pots are ideal for beginners as they can withstand high temperatures and can be used in the oven or on the stovetop.

Step 1: Prepare the Chicken

Firstly, pat dry 2 pounds of chicken thighs and drumsticks and season them with salt and pepper. Alternatively, you can use bone-in, skin-on chicken thighs.

Step 2: Brown the Chicken

Heat olive oil in a large cast-iron braiser or Dutch oven over medium-high heat. Place the chicken pieces skin-side down in a single layer and brown for about 5 minutes. Then, flip the chicken pieces over and brown the other side for about 4 minutes. Transfer the chicken to a plate and, once cool, remove and discard the skin.

Step 3: Sauté the Aromatics

Pour off the excess fat from the pan, leaving about 1 tablespoon, and reduce the heat to medium. Add sliced onions and cook until they are lightly browned, about 5 to 7 minutes. You can also add other aromatics such as garlic and spices like cumin, ginger, cinnamon, and paprika at this stage.

Step 4: Deglaze and Simmer

Deglaze the pan by adding some broth and scraping up any browned bits from the bottom of the pan. You can also add other liquids like wine or lemon juice. Bring the liquid to a boil, then lower the heat, cover, and simmer gently for about 45 minutes.

Step 5: Add Remaining Ingredients

Once the chicken is cooked, remove it from the sauce and set it aside. To the sauce, add chopped preserved lemons, gently crushed briny olives, and fresh herbs like parsley and cilantro Return the chicken to the pot and heat for a few more minutes.

Step 6: Serve

Serve the chicken tagine over a bed of couscous or with flatbread on the side.

Enjoy your delicious and fragrant chicken tagine!

How to clean a tagine after cooking

Cast iron tagines are a type of cookware native to North African culture. They are used to cook slow-cooked, meaty stews full of tender cuts of meat and fragrant spices. After cooking with a cast iron tagine, it is important to clean and care for it properly to ensure its longevity. Here is a step-by-step guide on how to clean a cast iron tagine after cooking:

• Scrub away any food residue: Use hot water and a scrubbing brush, steel wool, or a copper cleaning cloth to remove cooked-on food bits, dried sauces, or gravies. For stubborn residue, let the tagine soak in water overnight to soften the debris. Alternatively, add boiling water to the pan to loosen the residue.
• Rinse with water: Rinse the tagine with water only. Avoid using soap, as it can strip the seasoning from the cast iron. If necessary, use a small amount of mild soap and rinse well afterward.
• Dry the tagine: Thoroughly dry the tagine with a clean kitchen towel or paper towel. It is important to ensure that the tagine is completely dry to prevent rusting. You can also dry it on the stove over low heat.
• Oil the tagine: Once the tagine is dry, rub it with a light coat of vegetable oil, olive oil, or any food-safe cooking oil. This will help season the tagine and keep it in good condition. Use a paper towel to wipe away any excess oil.
• Store the tagine: After the tagine is cleaned and oiled, store it in a dry place.

By following these steps, you can properly clean and care for your cast iron tagine, ensuring that it lasts for many years.

Frequently asked questions