Terracotta Tagine: Delicious, Slow-Cooked Meals For Your Table

Tagine is a North African stew cooked in a clay cooking vessel of the same name. The pot is cone-shaped and comes in a two-piece set, with a shallow base topped by a conical lid. The steam rises into the cone, condenses, and falls back into the dish, keeping the ingredients moist. Tagines are usually unglazed, which lends an earthy flavour to the dish. The dish is traditionally cooked over a smouldering charcoal fire, but can also be cooked in an oven or on a stovetop.

How to prepare your tagine before first use

To prepare your terracotta tagine before its first use, you should:

Soak the tagine in water

Soak the tagine in water for at least a couple of hours. If you have time, it's recommended to soak it overnight. This process helps to seal the clay and make it stronger and more durable. If your tagine is too big for your sink, you can soak it in a bathtub or bucket instead.

Dry the tagine

After soaking, drain the excess water and let the tagine air-dry for about an hour.

Rub the tagine with olive oil

Coat the entire tagine, including the lid and base, with olive oil. If your tagine is glazed, you can skip this step.

Place the tagine in a cold oven

Place the oiled tagine in a cold oven and set the temperature to between 150°C (300°F) and 350°F. Leave it to bake for a couple of hours.

Allow the tagine to cool

Turn off the oven and let the tagine cool down completely inside the oven. Do not remove it until it has cooled.

Brush the interior with olive oil again

Once the tagine has cooled, remove it from the oven and brush the interior (base and lid) with olive oil again. Let the oil soak for at least an hour.

Your tagine is now ready to use! Remember to always use low to medium heat when cooking with your tagine and avoid sudden changes in temperature to prevent cracking.

What to cook in your tagine

Tagine cooking is a method that involves layering aromatics such as onions and garlic with meat, vegetables, spices, oil and a bit of water. As the ingredients cook, the steam rises into the cone, condensates, and falls back into the dish, keeping the food moist and buttery. This results in a stew-like consistency with a rich, flavourful sauce.

Moroccan Chicken Tagine

This classic North African dish involves slow cooking chicken with onions, garlic, tomatoes, spices, olive oil and water. You can also add potatoes, peas and carrots. It is best served with couscous or Moroccan bread.

Lamb Tagine with Dates & Sweet Potatoes

This Moroccan dish is a fruity and warming tagine that can be served with couscous and herbs.

Lamb, Squash & Apricot Tagine

This Moroccan dish is flavoured with coriander and ras-el-hanout spices.

Moroccan Meatball Tagine with Lemon & Olives

This aromatic North African lamb casserole has a citrus tang and is great for dinner parties.

Fish Tagine

Fish is also wonderful in a tagine. A bed of celery or carrots can be crisscrossed to make a bed for the fragile fish.

How to cook in your tagine

Tagine cooking is a method that involves layering aromatics, meat, and vegetables, along with spices, oil, and water. As the mixture cooks, a stew-like consistency develops, making a rich, flavourful sauce. Here is a step-by-step guide on how to cook in your terracotta tagine:

Step 1: Prepare the Base Layer

The first step is to place a layer of sliced onions across the base of the tagine, creating a bed for the remaining ingredients. This will prevent the meat from sticking to the bottom and burning. You can also scatter chopped onions, or crisscross celery or carrots to make a bed for fragile ingredients, such as fish.

Step 2: Add Garlic and Oil

Add garlic to the base layer. You can use a garlic press, chop the garlic, or leave the cloves whole. Next, add ample oil to create a rich sauce. Most tagine recipes specify 1/4 to 1/3 cup of oil. You can use a mix of olive oil and vegetable oil.

Step 3: Arrange the Meat

Arrange the meat, poultry, or fish in the centre of the tagine. If using meat on the bone, place the pieces bone-side-down to reduce the risk of scorching. You can mound the meat in the centre and add vegetables around the perimeter, or layer the vegetables around the meat.

Step 4: Mix and Add Spices

Mix your chosen spices in a small bowl. You can also mix them with the vegetables and meat in a large bowl to coat them evenly before adding them to the tagine. Alternatively, sprinkle the spices directly into the tagine. Distribute some of the spice mixture over the meat and onions, concentrating on the onions so that the spices will meld with the oil and liquids to make a rich sauce.

Step 5: Arrange the Vegetables and Season

Add the vegetables to the tagine and season them with the rest of the spice mixture. You can layer the vegetables around the meat or arrange them in a conical fashion. Try to get them to stand upright for a lovely presentation.

Step 6: Add Colour and Flavour

Add strips or slices of bell pepper, preserved lemon, olives, and an herb bouquet of parsley and cilantro. A jalapeño or chilli pepper is optional.

Step 7: Add Water

Add water, stock, or broth to the tagine. Do not add hot liquid to a cold tagine, and vice versa, as thermal shock can crack a clay or ceramic tagine. For a large lamb or beef tagine with vegetables, use 2 to 2 1/2 cups of water (half that amount for chicken). For a small lamb or beef tagine with vegetables, use 1 to 1 1/4 cups of water (half that amount for chicken).

Step 8: Place the Tagine on the Heat Source

Place the tagine on low to medium-low heat and be patient while it slowly reaches a simmer. This can take up to half an hour if there is a lot of liquid. Do not place the tagine directly on an electric stove or flat cooktop, as it may crack. Instead, use a diffuser.

Step 9: Simmer and Check the Liquid Level

Once the tagine reaches a simmer, reduce the heat slightly if it is simmering rapidly. A beef tagine could take about 3 hours to simmer, while chicken might need only half that time, and lamb can take an hour longer. Check the liquid level after about 2 hours. If the liquid has reduced to a sauce-like consistency, add more water if the meat needs more time to cook.

Step 10: Serve

Allow the tagine to cool for 10 to 15 minutes before serving. Moroccan tradition is to gather around and eat communally from the tagine, using pieces of Moroccan bread to scoop up the food.

How to care for your tagine

A tagine is a beautiful and functional piece of cookware, but it requires careful handling to avoid damage and ensure your family's health by avoiding bacteria build-up. Here are some essential tips on how to care for your tagine:

• Seasoning: Before using a new terracotta tagine for the first time, it is crucial to season it. This process helps to strengthen the pot and reduce the chance of cracking. Soak the base and lid in water for at least two hours or overnight. If there are any unglazed areas, rub those parts with olive oil. Then, place the tagine in a cold oven, set the temperature to 150°C (300°F), and heat for about two hours. Finally, turn off the oven and let the tagine cool completely before washing and storing.
• Temperature Precautions: Authentic tagines, especially those made of clay or ceramic, are sensitive to temperature changes and can crack if subjected to high heat or rapid temperature fluctuations. Always use low to medium-low heat settings and avoid placing a hot tagine on a cold surface or vice versa. When using a stovetop, start with the burner's lowest setting, and for oven cooking, place the filled tagine in a cold oven before turning it on.
• Cleaning and Storage: Hand wash your tagine with mild soap, baking soda, or vinegar, and warm water. Avoid abrasive sponges or strong detergents. Rinse it thoroughly and ensure it is completely dry before storing. Store your tagine with the lid slightly ajar to allow air circulation and prevent mould, especially for glazed ceramic tagines.
• Soaking Before Use: Soaking your tagine in water before each use is essential to prevent cracking. Place the tagine directly into a sink or bathtub filled with water, ensuring all parts are submerged. Soak for at least two hours or longer to protect the stoneware and reduce the risk of cracking when placed on the stove or in the oven.
• Heat Diffuser: When using a stovetop, it is recommended to use a heat diffuser to distribute heat evenly and protect your tagine from cracking. A metal ring or an upside-down ovenproof dish can also be used as a buffer between the pot and the flame if you don't have a heat diffuser.
• Gas Hob and Electric Stove Usage: You can use your tagine on a gas hob, but always use a heat diffuser. Similarly, for an electric stove, a diffuser is necessary to prevent uneven heating. Never leave your tagine unattended while cooking on a gas stove.
• Oven Usage: Tagines can also be used in the oven. Remove extra racks to accommodate the conical lid, and always start with a cold oven to avoid thermal shock.

Tagine recipe ideas

Tagines are a type of slow-cooked recipe that uses one pot, known as a 'tagine'. They traditionally hail from the Middle East and North Africa and are cooked in a cone-shaped clay cooking vessel. Tagine recipes are a blend of delicious sweet and savoury flavours. Here are some ideas for what to cook in your terracotta tagine:

Meatball Tagine

This is one of the easiest tagine recipes you can make, perfect for beginners. It can be done in 30 minutes and is full of flavour. To make this recipe, you will need to prepare a base layer of onions, garlic and cooking oil. Then, add crushed tomatoes and spices, followed by the meatballs. You can also crack an egg on top of the meatballs and cook for a couple more minutes.

Chicken Tagine

This is a classic North African dish and is considered the best chicken stew by many. It is a combination of aromatics, veggies, meat, oils, spices, and water. You can mix and match your veggies and meats based on your preferences. Here are the steps to make this delicious dish:

• Add onions, carrots, tomatoes and garlic to the tagine.
• Place chicken pieces over the vegetables and sprinkle with spices and parsley. Drizzle with olive oil.
• Pour in about 1 cup of water.
• Cover and cook for about 1 hour or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
• Check the liquid level every 20 minutes and remove some with a ladle if it starts to overflow.
• When the chicken is done, drain the water and add potatoes in layers on top. Cover and cook for another 20 minutes or until the potatoes are tender.
• Add peas and cook for an additional 5 minutes.

Lamb Tagine with Dates and Sweet Potatoes

This is a Moroccan-style lamb tagine that is full of goodness and guaranteed to satisfy a crowd. Here are the steps to make this delicious dish:

• Season the lamb with salt and pepper.
• In a separate bowl, mix the dates, cinnamon, cumin, and ras el hanout.
• In a tagine, layer the sliced onions, lamb, and date mixture.
• Pour in the chicken stock and add the bay leaves.
• Cover and cook over low heat for 2 hours.
• Add the sweet potatoes and cook for an additional 30 minutes.
• Remove the lid and cook for another 15 minutes to reduce the sauce.
• Sprinkle with fresh coriander and serve with couscous.

Fish Tagine with Potatoes, Tomatoes, and Peppers

This is a great option for those who want to cook fish in a tagine. Here are the steps to make this delicious dish:

• Season the fish with salt and pepper.
• In a tagine, layer sliced onions, garlic, and chopped tomatoes.
• Place the fish on top and add the spices, bay leaves, and lemon slices.
• Pour in the fish stock and olive oil.
• Cover and cook over low heat for 30 minutes.
• Add the potatoes and peppers and cook for an additional 20 minutes.
• Sprinkle with fresh coriander and serve with couscous.

Frequently asked questions