With the Moroccan Tagine, you can cook various recipes of North African cuisine. We’ve picked some delicious examples to show you how to make a tagine.
The term Tagine describes a North African casserole made of fired clay or clay, and the dishes prepared in this vessel. Typical of the tagine is its pointed or curved lid, which ends in a small bowl that also functions as a handle. The tagine is a steam cooker, meaning the food is usually cooked in its own steam without adding liquid. This ensures that the food is prepared particularly gently.
What is a tagine in Morocco?
The Moroccan Tagine (also called Tagine or Tagine) is a dish that takes its name precisely from the plate. Or rather: from the container in which it is cooked and served, a small clay pot with a conical lid in a chimney shape.
Then, talking about Moroccan Tagine is a real danger. There are hundreds of recipes that you can make with this unique tool! Moroccan food has one thing that all recipes have in common: they must be cooked over low heat, first as a sauce in the saucepan, then as a slow-cooked stew.
And what is the conical lid for? Well, for two objectives simultaneously: on the one hand, to keep food warm and, on the other, to prevent it from drying out. In the latter case, it is achieved because it prevents them from losing moisture. However, it also condenses on the inner walls of the lid and, later, falls back into the pan.
How you use the tajine correctly
Glazed tajines are particularly easy to use. They are easy to clean and absorb the aroma of the food more minor than the traditional unglazed tajines. However, you should ensure that the glaze does not contain any lead. They are used to being expected. In addition, the ice can crack over time.
On the other hand, an unglazed tagine has to be placed in water for several hours before using it for the first time. Then you must pour in oil, some water, and vegetables and boil it down. Ensures that the pores of the ceramic close at the bottom and thus do not absorb any moisture from the interior of the Tagine. Coats the surface with a non-stick layer.
Because steam can get out of the lid when you cook, you should also water it before each use. There, put water in the bowl on top. It acts as a barrier, stopping the vapor inside from getting out and outside.
Traditionally, the tajines are placed on a charcoal fire. You can use the oven instead, or if the base of your Tagine is suitable, the stovetop.
After use, you should clean the Tagine with a sponge without detergent.
What is the better recipe for the tagine?
In North African cuisine, hearty dishes, often with fish or meat, and sweet recipes are prepared in the Tagine. Usually, the finished tajines are placed directly on the table, and everyone uses them.
We have selected two vegetarian tagine recipes for you. The vegetables are cooked so aromatically and juicy that you won’t miss the meat. You can serve them with couscous or flatbread, for example.
The most famous Moroccan tagines
As we said, there are plenty of Moroccan tagines. And we are talking about tajines according to the city or region and each home and restaurant. Each can give it their special touch or even create a recipe from scratch!
Of course, the ones that you probably find most often during your trip to Morocco are the following:
Meat tagines
Chicken tagine: they are the most popular. For example, the one that combines this meat with lemon and olives.
Lamb tagine: it is widespread to cook it with boiled eggs and almonds, but also with dates
Ox tagine: with apple and raisins, it achieves an exciting mix of flavors, including salty and sweet ones
Fish tagines
Tuna tagine with onion, tomato, and other vegetables
Sardine tagine with red and green peppers, tomato, and potato
Vegetarian tagines
As can be deduced from how they are made, the Moroccan Tagine lends itself perfectly to vegetarian recipes. Among the most common ingredients in this sense are legumes (especially chickpeas), nuts (almonds), vegetables (tomatoes, zucchini, carrots, etc.), fruits (dates, apples)… and, of course, a good dose of spices and herbs.
As you can see, the Moroccan Tagine is a whole world. Therefore, the best thing you can do is… try several during your trip to compare and assess. We will help you choose a restaurant if you wish!
Chicken Tagine with Plums and Almonds
The taste of this dish will not leave you indifferent; we are sure that it will make you want to travel to its country of origin, Morocco. Tagine can be cooked with many different things (lamb, beef, fish, spices, vegetables, etc.) People will be making chicken tagine with prunes and nuts this week. Stay to try it out!
This dish has the same name as the container in which it is prepared, the Tagine. It is widely used in Morocco and also in other Maghreb countries. The food in the tajine is simmered with its juices through the condensation of steam; it is very efficient cooking in which the flavors are accentuated, and the meat is juicy.
We recommend using a tagline to prepare it, but you can make the recipe in a saucepan if you don’t have one. You can find several tagines in different sizes in our online store. If you are a lover of Moroccan cuisine, we recommend you get one because the result is spectacular.
You can accompany the Tagine with couscous, which will become a complete dish. We hope you like it as much as we do!
Preparation time
15 minutes
Cooking time
1 hour 15 minutes
total time
1 hour 30 minutes
Servings: 4
ingredients for chicken tajine with plums and almonds
1 kg of chicken (can be a whole chicken, chopped, or chicken thighs)
1 chopped onion
1 ripe tomato, seeded and chopped
1 carrot cut into large sticks
1 medium potato cut into wedges
with extra virgin olive oil
8 plums
8 fried or toasted almonds
To marinate the chicken
3 tbsp. Of olive oil
1 tbsp. of lemon juice
1/4 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. paprika
2 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh coriander
1/2 tsp. of salt
1/4 tsp. ground pepper
2 threads of saffron
Elaboration
First, mix the ingredients to marinate the chicken in a large bowl. Add the chicken pieces and marinate for 30 minutes.
Heat the Tagine with a couple of tablespoons of olive oil. When hot, add the chicken pieces and brown them on both sides. When they are ready, remove them to a plate.
Add the onion and tomato to the base of the Tagine and place the chicken pieces on top. It prevents the chicken from burning during cooking. Around it, put the pieces of carrot and potato, as seen in the photo.
Mix 250 ml of water with the remaining chicken marinade mixture in a glass. Pour it over the vegetables, put the lid on the Tagine, and cook over low heat for 1 hour.
Add the plums and almonds and cook for 10 more minutes.
Season with salt, let stand for about 5 minutes and serve with the garnish you want.
Lamb tagine with plums recipe
A tagine is a typical North African dish made with meat, vegetables, nuts, fruit, spices, etc. We make a tagine with lamb and plums. Spice it up a lot so that the taste is more accurate. It is straightforward to make, a simple and traditional dish.
If you do not have the container, you can prepare it in a low pot with a lid; you have to be careful that the cooking is prolonged and on so that it does not dry out. We have a tagine whose base is made of steel, it is not authentic, but it allows us to use it with ceramic hobs of all kinds.
It is not a quick recipe to prepare because, as we have already said, it needs slow cooking; even if it can be left to rest for a few hours, it will still take on more flavor and be tastier if you love North African cuisine like Moroccan cuisine is a good example that is very easy to practice and savor.
Times and other recipe data
Preparation
15 minutes
Cooking
45 minutes
Total
1 hour
Servings: 4 people
Ingredients for Tagine of lamb with plums
500 grams of lamb (leg in pieces)
300 grams onion
1 cinnamon stick
5 grams of fresh coriander in the branch
2 grams of ground black pepper
1 gram of ginger powder
1 pinch saffron
2 tablespoons honey
1 tablespoon orange blossom water
150 grams plums
50 grams of whole almonds, raw or toasted
Salt
virgin olive oil
How to prepare lamb tagine with plums
We prepare the ingredients by chopping the meat and chopping the onions.
Put olive oil in the Tagine base over medium heat and sauté the onion until transparent and the liquids have evaporated.
How to make lamb tagine with plums
Add the spices, ground pepper, ginger powder, and a pinch of saffron.
We add the lamb in pieces and mix it well with the onion and the spices to be well impregnated with its flavor.
Add the coriander and cinnamon, sinking it well into the center of the tagine base to absorb the juices.
We cover three-quarters of the meat with water and add the honey and the orange blossom water. Mix everything well and cover the Tagine. Let it cook over low heat for half an hour.
When there are 10 minutes left, add the plums and cook for the remaining 10 minutes.
Adjust the salt and add the almonds when cooking is finished, stirring well. Once this is done, we can serve the lamb tagine with plums.