Delicious Tagine Pot Recipes For Your Next Dinner Party

Tagine is a North African stew named after the clay pot in which it's prepared. The pot is also called a tagine and the food prepared in it is also called tagine. The base of the tagine is both a cooking and serving dish, while the cone-shaped cover traps the moisture in the pot during the slow cooking process. Tagines are ideal for long, slow cooking and are usually made with chicken or lamb, but almost any protein can be used. Tagines are most often used on the stovetop but can also be placed in the oven.

How to prepare your tagine pot for its first use

To prepare your tagine pot for its first use, you will need to cure or season it. This process will strengthen the pot and remove any raw clay taste. Here is a step-by-step guide:

Step 1: Soaking

Soak both the lid and the base of your tagine pot in water for at least two hours, or preferably, overnight. If you are pressed for time, two hours is the minimum. This step is crucial to prevent the pot from cracking due to intense temperature changes.

Step 2: Drying and Oiling

After soaking, dry the tagine thoroughly. If your tagine is unglazed, rub olive oil on the interior and exterior of both the lid and base. For glazed tagines, only the interiors need to be coated with oil.

Step 3: Oven Heating

Place the oiled tagine in a cold oven and set the temperature to 300°F/150°C or 325°F. Leave it to heat for about two hours. Then, turn off the oven and let the tagine cool down completely inside.

Step 4: Final Steps

Once the tagine has cooled, wash it by hand and coat the interior with olive oil again. Now, your tagine pot is ready for cooking! Store it with the lid slightly ajar to allow for air circulation and prevent mould from forming.

Bonus Tips:

• Always use low to medium heat when cooking with a tagine pot.
• Avoid adding cold food or liquids to a hot tagine, and never place a hot tagine on a cold surface.
• Hand wash your tagine after each use with mild soap, baking soda, or vinegar.
• Some staining or darkening of the tagine is normal and even desirable, as it gives the pot a beautiful, aged look.

What to cook in a tagine pot: vegetarian options

Tagine pots are traditionally used to make Moroccan stews, but they can be used to cook a variety of vegetarian dishes. Here are some ideas for vegetarian options to cook in a tagine pot:

Moroccan Vegetable Tagine

This is a flexible dish that can be made with a variety of vegetables. A simple version of this dish includes potatoes, carrots, onions, garlic, apricots, tomatoes, and a variety of spices. Other vegetables that can be added include sweet potatoes, pumpkin, squash, capsicum, bell peppers, green beans, eggplant, and cauliflower. The dish is usually served with couscous, rice, or bread.

Moroccan Mixed Vegetable Tagine

This dish includes onion, tomato, carrots, zucchini, potatoes, and a variety of spices. The vegetables are sliced and arranged in a conical fashion, then cooked slowly to achieve a tender texture and intense flavor. It is usually served directly from the tagine, with crusty bread for scooping up the veggies and sauce.

Vegetable Tagine with Apricot Quinoa

A vibrant vegan dish that is a good source of iron and provides five servings of vegetables in one go. It is made with seasonal vegetables and spices and can be served with couscous.

Cauliflower, Olive & Lentil Tagine

A vegetable tagine that is packed with vegetables and provides four of your five-a-day. It is usually served with bulgur, but can also be served with rice or couscous.

Butternut Squash & Chickpea Tagine

A tasty and healthy vegetarian option that is a great way to serve four servings of vegetables in one dish. It is a freeze-friendly option that can be made in advance.

Pearl Barley, Parsnip & Preserved Lemon Tagine

A colorful and easy vegetarian meal that is perfect for feeding a crowd. It includes pearl barley, parsnips, and sweet potatoes, making it a great winter dish.

What to cook in a tagine pot: meat options

Tagine is a traditional West African cooking vessel designed to keep meats and veggies tender and moist. The tagine pot is both a cooking and serving dish, and its cone-shaped cover traps the moisture in the pot during the slow cooking process. This distinct shape also creates a circulation within the dish, infusing the food with all the spices and flavours.

Tagines are most often used on the stovetop, but they can also be placed in the oven. When cooking with a tagine on the stovetop, it is essential to use a diffuser between the tagine and the heat source to avoid damaging the tagine or scorching the food. The tagine should only be used over low or medium-low heat, and you should avoid subjecting the tagine to extreme temperature changes, which can cause it to crack.

Now, here are some meat options to cook in a tagine pot:

Lamb and Butternut Squash Tagine with Apricots

This recipe combines the savoury flavours of lamb and salty olives with the sweetness of butternut squash, apricots, and a touch of honey. The natural juices from the lamb and onion create steam that bastes the meat as it cooks over a low flame, ensuring that the environment inside the tagine remains moist.

Chicken Tagine with Herbs and Harissa Olives

This dish is inspired by a recipe from an organic farmer in Fez, Morocco. It is especially flavorful because the bird is rubbed with tea before it's stewed and then roasted.

Lamb Tagine with Green Olives and Lemon

This recipe skips the typical step of browning the meat before braising it, which simplifies the recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is flavoured with ginger, cumin, coriander, olives, and lemon; the broth is delicious over couscous.

Chicken and Sweet Potato Tagine

This tagine combines chicken with sweet potatoes and other ingredients to create a hearty and flavourful dish.

Super Easy Pork Tagine

A simple and quick option for a pork-based tagine.

How to serve food cooked in a tagine pot

Tagine is a traditional West African cooking vessel designed to keep meats and veggies tender and moist. The specially designed lid helps circulate condensation back to the base, and a tiny hole at the top releases some steam. Tagines are typically made of clay or ceramic and are used to cook a variety of dishes, including meats, vegetables, and stews.

When it comes to serving food cooked in a tagine pot, there are a few things to keep in mind. Firstly, the tagine itself can double as both a cooking vessel and a serving dish, keeping the food warm. This is especially convenient if you don't have a dishwasher, as it reduces the number of dishes you need to use. It's also aesthetically pleasing, as the unique shape and design of the tagine can enhance the presentation of the food.

When serving food from a tagine, it is traditional to eat communally. Diners gather around the tagine and eat with their hands, using pieces of Moroccan bread or flatbread to scoop up the food. This adds to the social and interactive aspect of the meal. Since you won't be stirring the food during cooking, pay attention to how you arrange or layer the ingredients for a beautiful table presentation.

• Soak the tagine: Before using your tagine for the first time, it's important to soak both pieces (the base and the lid) in water for at least 2 hours, but preferably 24 hours. This helps to strengthen the clay or ceramic and prevent cracking during cooking.
• Season the tagine: Before using a new tagine, it's essential to season it so it can withstand moderate cooking temperatures. This process varies depending on the type of tagine you have, but it typically involves coating the inside with oil and heating it in the oven.
• Hand wash only: Always hand wash your tagine after use and avoid putting it in the dishwasher. Use hot water and baking soda (or salt) for cleaning, and if needed, a mild soap. Make sure to rinse thoroughly to prevent any soapy taste from being absorbed into the clay.
• Avoid extreme temperature changes: Do not subject your tagine to extreme temperature changes, as this can cause cracking. For example, do not add very hot liquids to a cold tagine or place a hot tagine on a cold surface. Always allow the tagine to cool down gradually.
• Use a diffuser: When cooking with a tagine on a stovetop, use an inexpensive diffuser between the tagine and the heat source. This helps to distribute the heat evenly and protect the tagine from direct heat, reducing the risk of cracking.
• Low or medium-low heat: Only use low or medium-low heat when cooking with a tagine to avoid damaging it or scorching the food. This is because tagines are designed for slow cooking, so patience is required during the cooking process.
• Oil is essential: Don't skimp on oil when cooking with a tagine. It is necessary for proper tagine cooking and helps to create a sauce for scooping up with bread. Use a good fruity olive oil and don't be afraid to use a generous amount.
• Less water is needed: Due to the cone-shaped top of the tagine that condenses steam and returns it to the dish, you will need less water when cooking. If you add too much water, be sure to reduce the liquids at the end of cooking to create a thick sauce.
• Presentation is important: Since you won't be stirring the food during cooking, arrange the ingredients carefully for a beautiful presentation. Layer the ingredients in a way that looks appealing, as the tagine will be served directly to the table.

How to clean a tagine pot

Tagine pots are beautiful and traditional cookware, but they do require some special care to keep them in good condition. Here is a step-by-step guide on how to clean your tagine pot:

Before the First Use:

First, you need to cure and season your tagine. Start by soaking the lid and base in water for at least two hours, or even overnight. If you're pressed for time, two hours is the minimum, but this step is important to prevent cracking during cooking. After soaking, dry your tagine and let it air dry for about an hour. If your tagine is unglazed, rub the interior and exterior of the lid and base with olive oil. Place the tagine in a cold oven and turn it on to around 300°F (150°C). Let it bake for two hours, then turn off the oven and leave the tagine to cool completely inside.

Washing Your Tagine After Use:

Always hand wash your tagine with mild soapy warm water, baking soda, or vinegar, and rinse it well. Avoid using dish soap, especially if your tagine is unglazed, as it can soak into the pores of the clay. Leave the tagine to dry thoroughly, then lightly coat the interior of the lid and base with olive oil before storing. Store your tagine with the lid slightly ajar to allow for air circulation and prevent mould or dampness.

Removing Burnt Food:

If you're dealing with burnt food, try filling the tagine with plain water and heating it up, even to boiling. The combination of heat and soaking should loosen the residue, making it easier to scrub. You can also try using baking soda, vinegar, or a natural degreaser like lemon juice. For stubborn stains, create a baking soda paste and leave it on before cleaning. For serious messes, you can use steel wool, but scrub gently to avoid wear on the bottom of your tagine. Remember to always avoid subjecting your tagine to rapid temperature changes, as this can cause cracking.

Frequently asked questions