Delicious Tagine Recipes: Cast Iron Cooking Ideas

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 traditionally feature a conical lid, which traps steam inside and allows it to drip back down into the pot, creating moist and flavourful dishes. The pots are perfect for slow-cooked meals, such as stews, curries, and flatbreads. When cooking with a tagine, it is important to season the pot first and use a heat diffuser to protect the clay from cracking. Tagine recipes often include a base layer of vegetables, olive oil, a variety of spices, meat or vegetables, and a liquid such as water or broth.

Moroccan-style tagines

Chicken Tagine

A traditional Moroccan dish, chicken tagine is made with chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It is a company-worthy dish that is easy to prepare. You can use a whole cut-up chicken or bone-in, skin-on chicken thighs. The chicken is seasoned and then browned in a large Dutch oven or heavy-bottomed pan. The remaining ingredients are then added and simmered until tender.

Moroccan Vegetable Tagine

This simple vegetable tagine recipe is packed with warm Moroccan flavours. It starts with a base of potatoes, carrots, onions, and garlic, and includes a heaping portion of chopped dried apricots for subtle sweetness. Tangy tomatoes and a splash of lemon juice are added at the end to brighten the dish. This tagine is cooked in a Dutch oven but can also be made in a traditional clay pot.

Meatball Tagine in Tomato Sauce

This popular comfort food features well-seasoned meatballs (kefta mkaoura) in a spicy homemade tomato sauce, garnished with poached eggs. It is a fast and easy dish that has become a favourite for many households.

Beef Tagine with Creamed Polenta

This dish pairs tender and spicy beef with a creamy smooth texture for an enjoyable all-round meal.

Shakshuka

A simple and delicious traditional dish, Shakshuka consists of poached eggs in a spicy tomato sauce cooked with onions, chilli peppers, and herbs. It is often eaten for breakfast in the Middle East and North Africa, mopped up with lots of bread.

Lamb Tagine

A Moroccan lamb tagine is a balance of sweet and savoury flavours, with the intensity of spices setting it apart from your average stew.

Tips for Cooking with a Tagine

When using a tagine, it is important to create a base layer of vegetables such as onions, celery, or carrots with garlic to prevent other ingredients from sticking to the bottom. Add a layer of olive oil, then arrange your main ingredient (meat, poultry, fish, tofu, or vegetables) in the centre. Add spices such as cinnamon, turmeric, cilantro, or cumin, and garnish with herbs, fruits, or vegetables. Apricots are traditionally served with tagines. Finally, add a liquid such as water, stock, or broth, and simmer over low heat until cooked.

How to season a cast iron tagine

A tagine is a type of earthenware pot native to North African culture. It is used to cook and serve food, and is particularly good for slow-cooked stews. Tagines are usually made from clay or ceramic, but cast iron tagine pots are also available and offer advantages such as durability and versatility.

If you have a cast iron tagine, it is important to season it before use. Seasoning strengthens and seals the cast iron, and adds a non-stick layer so that food doesn't stick to the surface. Here is a step-by-step guide on how to season a cast iron tagine:

• Ensure the tagine is completely dry. Use a paper towel or cooking brush to coat the entire tagine (inside and outside) with vegetable oil or olive oil.
• Place the tagine into a cold oven and then turn the temperature to 300°F/150°C.
• Leave the tagine in the oven for two hours.
• Turn off the oven and let the tagine cool completely inside.
• Wash the tagine and coat the interior with olive oil before storing or using it for the first time.

Once your cast iron tagine is seasoned, it is ready to be used for cooking!

Vegetables, meat, fish, and pulses

For a vegetarian tagine, start with a base layer of onions, celery, carrots, and garlic. This layer prevents other ingredients from sticking to the bottom. Then, add a layer of olive oil and arrange your chosen vegetables or tofu in the centre. Season with spices like cinnamon, turmeric, cilantro, or cumin, and add garnishes like herbs, fruits, or vegetables. Apricots are traditionally served with tagines, but you can get creative with your choice of garnishes. Next, add your liquid—water, stock, or broth—and let the tagine simmer on low heat.

For a meat or fish tagine, the process is similar. Start with a base layer of vegetables and garlic, then add olive oil. Place your meat, fish, or chicken on top of the vegetable layer and surround it with any additional vegetables. Season with spices and garnishes, add your liquid, and simmer on low heat.

Pulses, such as chickpeas, are a great option to include in a vegetarian tagine or to add some extra protein to a meat or fish tagine. Remember to be adventurous with your spice combinations, as this is what gives tagines their unique flavour. Spices like cinnamon, cumin, cloves, nutmeg, paprika, and peppercorns are commonly used in tagines.

Spices, fruit, and nuts

Spices, fruits, and nuts are essential components of tagine cooking. Tagine food, or Maghrebi, is a slow-cooked stew made with meat, poultry, fish, or vegetables seasoned with spices, fruits, and nuts. Apricots are the traditional fruit served with tagines, but cooks are encouraged to be creative and use their preferred fruits. Spices commonly used in tagine cooking include cinnamon, cumin, cloves, nutmeg, paprika, peppercorn, coriander, ginger, and turmeric.

How to clean a cast iron tagine

A tagine is a type of earthenware pot native to North African culture. They are used to cook rich, slow-cooked stews of meat, poultry, fish, or vegetables with spices, fruit, and nuts. Cast iron tagine pots are ideal for beginners as they are durable, cook well over high heat, and don't crack or burn easily.

Once your tagine is cool, hand-wash it with warm water and baking soda. If there are stubborn remains, use salt or steel wool. When it is clean, dry it thoroughly with a lint-free cloth or paper towel. You can also place it on the stove over low heat to dry. Then, rub a very light layer of cooking oil or seasoning spray onto the surface of the tagine. Use a paper towel to wipe the surface until no oil residue remains.

It is important to note that you should not soak a cast iron tagine in water, as this can cause rust. If your tagine does develop rust, don't panic. You can remove the rust by scouring it with warm, soapy water and steel wool. Rinse and dry the tagine thoroughly, then apply a thin layer of cooking oil to the cookware (inside and out). Place the tagine upside down on the top rack of the oven and bake at 450-500 degrees Fahrenheit for one hour. Allow it to cool and repeat if necessary.

Frequently asked questions