Marianne Martinez
A tagine is a traditional Moroccan dish, cooked in a clay pot with a cone-shaped lid. The word 'tagine' refers to both the vessel and the food cooked inside it. Tagine recipes usually involve layering aromatics, meat, and vegetables, along with spices, oil, and water. The conical lid allows steam to circulate during cooking, creating condensation that drips back onto the ingredients, keeping them moist. The base of a tagine pot is wide and shallow, and the food is often served straight from the dish. Common ingredients include chicken, lamb, beef, fish, potatoes, carrots, onions, garlic, and spices such as cumin, paprika, and turmeric.
| Characteristics | Values |
|---|---|
| Type of Dish | Spicy, slow-cooked stew |
| Ingredients | Meat, poultry, fish, vegetables, spices, oil, water |
| Cooking Method | Slow-cooked in a tagine, or modern alternatives like a Dutch Oven, deep frying pan, or casserole dish |
| Cooking Time | Varies, but can be up to 3 hours for a beef tagine |
| Serving | Tagine doubles as a serving dish, traditionally eaten communally with Moroccan bread |
What You'll Learn
Meat, poultry, or fish
A tagine is a cone-shaped cooking vessel traditionally used in Morocco and is made of either ceramic or unglazed clay. This traditional cookware is ideal for rich, slow-cooked stews of meat, poultry, or fish.
Meat
Meat is usually arranged in the centre of the tagine. If you're using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching the meat. For this recipe, arrange the meat into a mound in the centre so that you can add lots of vegetables around the perimeter.
Poultry
Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It is a company-worthy dish yet easy enough to throw together on a not-too-busy weeknight.
Fish
Fish fillets are poached in a spicy tomato sauce and served with an abundance of vegetables and chickpeas. This Moroccan fish tagine is the perfect topping for couscous and it's done in 30 minutes!
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Vegetables
When preparing the vegetables for a tagine, it is recommended to cut them into large chunks rather than fine chopping. This not only looks better but also tastes better as it allows the vegetables to retain their shape and texture during the cooking process.
To build a tagine, the first step is to create a base layer of sliced or chopped onions, which prevents the meat (if used) from sticking to the bottom and burning. Garlic can be added whole or chopped, and a generous amount of oil should be used to create a rich sauce. The meat or protein, such as chickpeas, is then arranged in the centre, with the vegetables placed around it. Moroccan spices, such as cumin, coriander, cinnamon, turmeric, paprika, and cayenne, are added to the dish, either mixed with the vegetables beforehand or sprinkled directly into the tagine.
When cooking a tagine, it is important to use low to medium-low heat and allow the dish to slowly simmer. This can take up to 30 minutes or longer, depending on the ingredients and cooking method. During the cooking process, it is crucial not to lift the lid, as this will cause the steam to escape. This is an important part of the cooking process, as the steam condenses and drips back into the food, keeping it moist and infusing it with flavour.
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Spices
In a Moroccan tagine, spices are usually layered with aromatics, meat or poultry, and vegetables. The combination of spices and other ingredients creates a rich, flavourful sauce that is often scooped up with Moroccan bread. The slow-cooking method of a tagine helps to infuse the spices into the dish, enhancing their flavour and creating a warm and comforting meal.
One spice blend commonly used in Moroccan tagines is Harissa, which is a blend of three types of chilli, along with sumac, caraway, and fennel. Harissa adds a subtle warmth and depth of flavour to the dish. Another spice blend that can be used is ras el hanout, which provides a similar flavour profile.
When preparing a Moroccan tagine, it is important to lightly cook the onions and spices first, before adding the meat and liquid. This helps to develop the flavours and create a rich sauce. Additionally, the type of oil used can impact the flavour of the dish. Many Moroccan cooks use a mix of olive oil and vegetable oil, as olive oil contributes a lot of flavour, while vegetable oil is more cost-effective.
The spices used in Moroccan tagines can be adjusted to suit personal preferences and taste. Some recipes may call for a mix of spices to be added directly to the assembled tagine, while others may suggest tossing the vegetables and meat in the spices before adding them to the dish. The beauty of a tagine is that it allows for a certain level of customisation to suit individual tastes.
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Oil
For the oil itself, many Moroccan cooks use a mix of olive oil and vegetable oil. This is either because the olive oil is extra virgin and contributes lots of flavour in a small quantity, or because vegetable oil is cheaper. However, if you are making a vegetarian dish, it is recommended to use extra virgin olive oil for the full amount.
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Water
When adding water to the tagine, it is important to do so carefully and near the side to avoid washing away any spices. Additionally, it is crucial not to add hot liquid to a cold tagine, or vice versa, as the thermal shock can cause the tagine to crack. The tagine should be brought to room temperature before cooking to prevent this issue.
During the cooking process, it is important to monitor the liquid level, especially after about 2 hours, as the liquid may reduce to a sauce-like consistency. If this happens, a small amount of water, approximately 1/4 cup, can be added to ensure the meat continues to cook effectively.
The water in a tagine combines with the spices, oil, and other ingredients to create a rich and flavourful sauce that is traditionally scooped up with Moroccan bread. The slow-cooking method of a tagine allows the water to absorb and enhance the flavours of the dish, resulting in a moist and succulent meal.
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Frequently asked questions
A Moroccan tagine is a type of cookware and a style of cooking. The cookware is a clay or ceramic pot with a shallow base and a conical lid. The style of cooking involves slow-cooking meat, fish, or vegetables with spices, oils, and water to create a stew.
Some Moroccan tagine recipes include chicken with preserved lemon and olives, chicken and apricot, lamb and prunes, and vegetable tagine with apricots.
It is important to bring the tagine to room temperature before cooking and to avoid placing it directly on a heat source, as it may crack. Additionally, you should avoid adding too much liquid to the dish, as the conical lid allows steam to circulate and create condensation that drips back onto the food.
If you don't have a Moroccan tagine, you can use a deep frying pan with a lid or a flameproof casserole dish.
