Delicious Tagine Pot Recipes For Your Next Feast

Tagine is a Moroccan dish that is cooked and served in a tagine pot, a colourful, earthenware pot. The dish is a slow-cooked stew that combines meat, chicken, or fish with vegetables, lemons, onions, and olives, flavoured with spices such as cumin, ginger, cinnamon, saffron, and turmeric. The unique cooking method involves a tight-fitting, cone-shaped lid that traps aromatic vapours and allows them to drip back over the ingredients, infusing them with flavour. While a traditional tagine pot is ideal, it is possible to achieve similar results using a Dutch oven or slow cooker. The versatility of tagine lies in its ability to be served with flatbread, couscous, or polenta, making it a popular choice for those seeking a complex and fragrant culinary experience.

Lamb Tagine

A tagine pot is a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked inside is also called a tagine. Tagine, the stew, typically combines savoury and sweet ingredients to create a complex dish with a rich sauce.

If you don't have a tagine pot, you can use a Dutch oven, a slow cooker, a heavy-bottomed pot, or a stock pot.

Ingredients:

• 3 pounds bone-in lamb stew meat or lamb neck, cut into 1½-inch pieces
• 2½ teaspoons kosher salt, more as needed
• 1¾ cups lamb or chicken stock
• 5 ounces (1 cup) dried apricots
• 2 tablespoons extra-virgin olive oil, more as needed
• 2 large onions, thinly sliced
• 1 teaspoon tomato paste
• ½ teaspoon grated fresh ginger
• 2 small cinnamon sticks
• ½ teaspoon ground ginger
• ¾ teaspoon ground turmeric
• ¾ teaspoon ground black pepper
• ¼ teaspoon ground cinnamon
• Pinch freshly grated nutmeg
• ⅓ cup fresh cilantro, chopped
• 1 tablespoon unsalted butter
• ½ cup slivered almonds
• 2 scallions, finely chopped
• 2 tablespoons chopped parsley
• Fresh lemon juice, to taste

Method:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature for at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring the stock to a boil. Remove from heat, add apricots, and let sit for at least 15 minutes.
• Heat the oven to 325 degrees Fahrenheit. In a tagine, Dutch oven, or heavy-bottomed pot with a tight-fitting lid, warm 2 tablespoons of oil over medium heat until hot. Working in batches, add lamb to the pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain the fat if necessary, leaving just enough to coat the bottom of the pot. Add onions and ¼ teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick, and spices, and cook until fragrant, about 2 minutes.
• Add lamb and any juices on the plate, the apricots, and stock, and half the cilantro. Cover the pot with foil and then its lid, and cook in the oven for 2½ to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings if needed.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and ¼ teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard the cinnamon stick.
• To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley, and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

You can also add your own twist to the recipe by including fried almonds, dried fruit such as prunes or dates, or serving it with a yoghurt sauce.

Chicken Tagine

A chicken tagine typically includes chicken, onion, garlic, cilantro, parsley, ginger, pepper, turmeric, saffron, olives, and preserved lemons. The lemons add a unique brightness to the dish, and the olives and lemons make the dish quite salty, so additional salt is usually unnecessary.

To make a chicken tagine, start by marinating the chicken with the spices and herbs overnight. Then, brown the chicken in a pan and set it aside. Fry the onions and garlic, then add the chicken and remaining ingredients and simmer for 30-40 minutes. You can also make couscous to serve with the tagine by pouring hot chicken stock over couscous in a bowl, covering it, and letting it sit for 10 minutes.

Tagine Spices

• Cumin
• Ginger
• Cinnamon
• Turmeric
• Saffron
• Coriander
• Cardamom
• Allspice
• Chilli flakes
• Paprika
• Garlic powder

These spices are typically combined and used to season meat, poultry, or fish, as well as vegetables. The combination of spices creates a deep, rich flavour profile with notes of warmth and sweetness, balanced by the freshness of ingredients like dried fruit, honey, or lemon.

One of the secrets to a great tagine spice blend is to use good-quality, fresh spices. Moroccans often grind their spices themselves to ensure maximum flavour and aroma. When preparing a tagine dish, the spices are usually combined with the meat, vegetables, and other ingredients, and slowly cooked to allow the flavours to infuse and create a mouthwatering, comforting meal.

Ingredients:

• 4 tbsp ginger powder
• 2 tbsp black pepper powder
• 3 tbsp turmeric powder
• 1 tbsp garlic powder (optional)
• 1 tbsp coriander powder
• 1/2 tbsp cinnamon powder

Preparation:

Mix all the spices together in a dry bowl. Store the spice blend in an airtight glass jar and use within five months. You can use this blend to season your tagine or any chicken-based dish.

Tagine Alternatives

A tagine is a type of slow-cooked North African dish that is cooked in an earthenware pot of the same name. The pot has a tight-fitting, cone-shaped lid that traps steam and cooks the food inside. While a tagine pot is ideal for this style of cooking, there are several alternatives you can use to achieve similar results:

• Dutch Oven: A Dutch oven is a cast-iron or ceramic pot with a tight-fitting lid. It is excellent for quick cooking while retaining moisture, resulting in tender meat and flavourful dishes. Dutch ovens are suitable for cooking on the stove or in the oven, making them a versatile option.
• Instant Pot: The Instant Pot is a multi-purpose pressure cooker that can be used for various dishes, including tagine recipes. It is incredibly versatile and efficient, producing tender meat in under 30 minutes.
• Slow Cooker (Crock Pot): A slow cooker is ideal for preparing soups or stews. You can prep your ingredients in the morning, and your meal will be ready by the afternoon. This option is perfect for those who want to come home to a delicious, ready-to-eat meal.
• Regular Pot with Aluminium Foil: If you don't have a specialised pot, you can use a regular large pan or pot with aluminium foil as a lid. This method may not produce the same steam-trapping effect as a tagine or Dutch oven, but it can still help retain moisture and cook your ingredients thoroughly.

These alternatives show that you don't need specialised cookware to enjoy the flavours of a tagine. With a bit of creativity and the right combination of ingredients, you can prepare delicious tagine dishes using everyday kitchen equipment.

Tagine History

Tagine is symbolic of Moroccan cuisine. The word "tagine" or "tajine" in French refers to both the cookware and the dish or stew. It is a two-piece earthenware clay pot with a conical shape. The base is round and shallow, topped by an elegant cone that tapers at the top with a knob that serves as a handle. The distinctive shape of the tagine is not just aesthetic but also functional. The fluted cone traps steam as the dish cooks, circulating it within the base to ensure even cooking. The combination of higher heat and moisture retention due to the domed lid results in intensely flavoured meals.

The tagine is believed to date back to Harun al Rashid, the ruler of the Islamic empire in the late 8th century. One of the earliest mentions of food prepared in a similar vessel appears in "One Thousand and One Nights", a collection of stories from the 9th century. Some historians argue that the origins of the tagine may go back even further to the Roman Empire, which used portable ovens resembling the shape and function of tagines.

The tagine was primarily used by nomads in North Africa who cooked over a fire. The slow-cooking process in the tagine allowed them to use lower-quality or tougher meat to produce a succulent stew. The tagine has become an iconic symbol of Morocco, with its decorative hand-painted pots in various sizes and shades commonly found in roadside stalls, tourist restaurants, and cafes.

In terms of the dish itself, tagine stews are known for their combination of savoury and sweet ingredients. Common combinations include chicken with preserved lemons, lamb with apricots and plums, and fish with tomatoes, cilantro, and lime. The stews are often served with flatbread and couscous. The tagine's versatility extends beyond the classic Moroccan recipes, accommodating various cuts of meat, spices, and ingredient combinations.

Frequently asked questions