15 Moroccan Tagine Recipes to Make ASAP (2024)

FAQs

How long does it take to cook tagine? ›

When using a tagine, patience is required; let the tagine reach a simmer slowly. Poultry takes about 2 hours to cook, while beef or lamb may take up to 4 hours.

While stews are definitely the most popular and well-known dish to make in a tagine, it can be used for much more. Rice, couscous, and beans all do fabulously. With the lid off, a tagine could be used as a roasting dish and then be carried straight to the table.

If you don't own a tagine, substitute the widest, shallowest Dutch oven or heavy skillet you have (something good for low, slow cooking). Use a tight-fitting lid or tin foil in place of the conical tagine top. Serve it with couscous or with bread.

Tagine is frequently served over couscous. Plain couscous is fine though it's really nice with a little sprinkle of dried fruit and/or nuts littered throughout, or a spritz of fresh lemon. You'll find various flavouring options in the couscous recipe.

One secret to a stellar tagine is cooking the meat to just the right stage, almost falling off the bone, but not quite. Remember that even a stew can become overcooked and stringy, so pull the meat as soon as it is ready. Another is to check in to monitor its progress from time to time.

Some tagines have a small hole at the top of the lid that releases steam, meaning the sauce reduces as the steam escapes. But if your tagine doesn't have a hole, reduce the sauce by removing the lid in the last 15-30 minutes of cooking.

Tagine is also seasoned with many healthy spices including garlic, saffron, coriander, and ginger – all of which have their own unique health benefits. Overall, lamb tagine is a great meal not only for fitness reasons, but also in general since its ingredients contain cancer-fighting and immune boosting compounds.

Both the conical earthenware pot and the dish prepared in that cooking vessel share the name of tagine. History tells us that the nomads in North Africa used this timeless pot as a "portable oven," which allowed them to prepare food while moving from one place to another.

Tagine dishes are famous for slow cooked tender meat, chicken or fish and flavorful vegetables. No worries if you don't own a tagine because this Moroccan Chicken Tagine recipe comes out fabulous in a Dutch oven or crockpot.

Sudden temperature changes: Sudden temperature changes, such as placing a cold tagine pot directly onto a hot heat diffuser, can cause the pot to crack. It's best to heat the pot gradually, and to avoid exposing it to extreme temperature changes.

Can I use a casserole dish instead of a tagine? ›

Serving: The beauty of the tagine is that it's a great serving dish, too. Just remember the base is hot so protect your table. Tagine alternative: You can make a tagine even if you don't have the dish – just use a deep frying pan with a lid or a flameproof casserole dish.

One of the foremost popular Moroccan dishes is couscous. Traditionally, it's made from wheat pasta, which is rolled and sliced by hand. It's steamed with stewed meat and seasonal vegetables. While serving, the couscous is covered by meat, then vegetables are placed on top or on the edges of the pyramid.

The main Moroccan dish people are most familiar with is couscous; lamb is the most commonly eaten meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines or roasted.

Popular at dinner parties and family meals, diners traditionally gather around the dish and eat by hand, using bread to scoop up the meat, vegetables and sauce. Alternatively, serve up the tagine with rice or potatoes.

Place the pot and lid in your oven and turn the temperature up to 300 F/150 C, and leave it for two hours. Turn off the oven but leave the pot to cool completely. Wash and coat the interior in olive oil. Your tagine pot is now ready to use!

Place the tagine on low heat (preferably on a hob with even heat distribution). If you are using an earthenware tagine on a gas stove, we recommend placing it on a heat diffuser first (to avoid rapid heating). Then pour in a layer of oil - a pottery tagine should never be allowed to boil dry!