A Tagine is a clay cooking pot. They are one of the oldest forms of a pressure cooker. The Tagine pot takes all of the flavors from the spices and forces into the meat and vegetables.
Traditionally tagine pots are made out of clay. They can be glazed or unglazed. They come in a variety of sizes. There are small cooking tagines that serve 1 or 2 people, medium for 4 and large tagines for 6 or more people.
There are also two different types of pots. One is painted on the outside, and one is plain. Do not cook in the decorated tagines. These are strictly for show.
How to Use a Tagine Pot
For clay pots, you should always season or prime it, to begin with. This will strengthen the clay from cracking and it can help remove some of the natural clay taste.
- First, soak the lid and the base of the tagine in water for a minimum of 2 hours.
- Drain the water and air dry the lid and base.
- If it is an unglazed tagine, rub the entire pot (interior and exterior) of the lid and base with olive oil.
- Put the pieces into a cold oven and turn the heat to 300F for 2 hours.
- Turn off the oven, and leave the pot and lid to cool.
- Once cooled wash the top and base by hand, and coat the interior again with olive oil before storing or using.
Moroccan Chicken Is A Versatile Meal
Chicken Tagine from Morroco is probably the most consumed dish in all of North Africa.
The Tagine pot takes all of the flavors from the spices and forces into the meat and vegetables. Many times fruit is also added to the vegetables. There are no recipes as such and each time the same cook prepares it they will probably differ in some ways. If you do not own a Tagine Dish I would certainly recommend you get one. This meal can be prepared in a skillet or crockpot but the results will not be nearly as good.
Moroccan Chicken Tagine
- Tagine Pot
- 1/2 cup onion chopped
- 1 cup water
- 2 garlic cloves minced
- 2 Roma tomatoes cored and diced
- 1/4 cup peas frozen
- 3 carrots sliced
- 2 Tbsp olive oil
- 1 tsp curry
- 1 tsp chili powder
- 1 Tbsp fresh parsley chopped
- 1 tsp Kosher salt (paleo diet: sea salt)
- 3 lbs chicken whole roaster cut into pieces
- 1 lb potatoes peeled and sliced (paleo diet: sweet potatoes)
- Peel and slice potatoes 1/4" Place potatoes in water to avoid browning while you cook the chicken in tagine.
- Place the vegetables on the bottom of the dish or as many Morrocans do add the meat and build layers of vegetables standing upright on the meat.
- Sprinkle the chicken with parsley, cover in the spice mix pour olive oil over the entire dish. Add 1 cup of water to the bottom of the Tagine.
- Cook 75 minutes and check the meat, it should be tender and fall off of the bone.
- Add the peas and potatoes and cook for another 15 to 20 minutes.
Easy Moroccan Vegetarian Tagine Recipe
- Tagine Pot
- 1/4 cup Private Reserve extra virgin olive oil more for later
- 2 medium yellow onions peeled and chopped
- 8–10 garlic cloves peeled and chopped
- 2 large carrots peeled and chopped
- 2 large russet potatoes peeled and cubed
- 1 large sweet potato peeled and cubed
- Salt to taste
- 1 tbsp Harissa spice blend
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 2 cups canned whole peeled tomatoes
- 1/2 cup heaping chopped dried apricot
- 1 quart low-sodium vegetable broth or broth of your choice
- 2 cups cooked chickpeas
- 1 lemon juice squeezed
- Handful fresh parsley leaves
- In a Tagine pot, heat oil over medium heat till simply simmering. Add the onions and increase the heat to medium-high. Brown lightly for five minutes, stirring frequently to avoid burning.
- Chop the vegetables and garlic. Add to the Simmering mix then season with salt and spices.
- Cook for five to seven minutes on medium-high heat, mix frequently with a wooden utensil.
- Add tomatoes, apricot, and broth. Season once more with simply a low dash of salt.
- Keep the heat set to medium-high, and cook for ten minutes. Cut the heat, place Tagine Cover on and simmer for another twenty to twenty-five minutes or till veggies are tender.
- Stir in chickpeas and cook another five minutes on low heat.
- Stir in juice and parsley, style and change seasoning - adding additional salt or harissa spice mix to your desired taste.
Moroccan Lamb Recipe
Moroccan Lamb Tagine
- Tagine Pot
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1½ Tbsp paprika
- 1½ Tbsp ground ginger
- 1 Tbsp turmeric
- 2 tsp ground cinnamon
- 2½ lbs cubed lamb shoulder 2 in chunks
- 2 large onions grated
- 2 Tbsp olive oil
- 2 Tbsp argan oil
- 3 cloves garlic crushed
- 1 pint tomato juice
- 2 400 g tinned chopped tomatoes
- 4 oz dried apricots cut in half
- 2 oz dates cut in half
- 2 oz sultanas or raisins
- 3 oz flaked almonds
- 1 tsp saffron stamens soaked in cold water
- 1 pint lamb stock
- 1 Tbsp clear honey
- 2 Tbsp coriander roughly chopped
- 2 Tbsp flat-leaf parsley roughly chopped
- Mix the cayenne, black pepper, paprika, ginger, turmeric and cinnamon in a small bowl. Place the lamb in a large bowl and add in half of the spice mix. Cover and leave overnight in the refrigerator
- Preheat the oven to 150C/300F/Gas #2.
- Heat 1 tbsp olive oil and 1 tbsp of argan (or vegetabloil in a large casserole dish. Add the onion and remaining spice mix. Cook over low heat for 10 minutes so that the onions are soft. Add the crushed garlic for the final 3 minutes.
- In a separate pan, heat the remaining oil and brown the lamb on all sides. Add the meat to the Tagine dish.
- Add the tomato juice, chopped tomatoes, apricots, sultanas, saffron, honey, raisins, almond flakes, and lamb stock to the bottom of the Taginedates, Cook for 2-2½ hours or until the meat is meltingly tender.
- Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.
Cubed Beef Recipe
Cubed Beef Tagine Recipe
- Tagine Pot
- 600 gram stewing beef
- 1 onion
- ½ a bunch of fresh coriander
- olive oil
- 1 x 400 gram tin of chickpeas
- 1 x 400 gram tin of plum tomatoes
- 800 ml organic vegetable stock
- 800 gram butternut squash
- 100 gram prunes
- 2 Tbsp flaked almonds
- 1 Tbsp ras el hanout spice mix
- 1 Tbsp ground cumin
- 1 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1 Tbsp sweet paprika
- Mix spices and beef, add black pepper and a small amount of salt. Cover place in the refrigerator overnight.
- Peel and finely mince the onion, and the coriander leaves, finely chopping the stalks.
- Add Olive oil to the Tagine and add the meat to brown for 5 minutes. Add the onion and coriander and continue cooking for another 5 minutes. Stir frequently.
- Add chickpeas, tomatoes and 400 ml of water and continue stirring, bring to a boil, add Tagine top and cook for 1 and 1/2 hours over low heat.
- Cube the squash, tear the prunes and remove the pits, Toast the almonds until brown in a small skillet and add them to the mix.
- When the time is up, add the mix and cook for another 1 1/2 hours. Add water if needed. Remove the lid and simmer until the excess liquid is gone and serve with rice or couscous.
Cooks in 3 Hours 40 Minutes PLUS Marinating time
Difficulty -- SUPER EASY
After Moroccan Tagine Recipes, where to next?
Check out Bosnian Food in Sarajevo and Mostar