Tajine Le Creuset: Opinion and recipes

The tajine or tagine (pronounced tayín) not only evokes a way of cooking with slow cooking and elaborate aromas, but also symbolizes the love of cooking, of enjoying eating and sharing recipes cooked with great care with friends and family.

The how and why of tagine

A curious kitchen utensil from and typical of Morocco , the tagine was created to slowly cook all kinds of food (from vegetables to meat, fish or legumes), usually with various spices and complex aromas. After this long cooking, you get unrivalled, tender and tasty stews.

That striking cone-shaped lid that is the hallmark of the tagine not only gives it a fantastic and highly recognisable aesthetic (doesn’t it look like a decorative object?), but is fundamental to its cooking capacity: the steam produced during cooking rises upwards, but condenses when it hits the comparatively colder walls of the stoneware lid (this is the reason for the height of the lid, moving away from the heat to stay cooler) and falls in the form of drops onto the ingredients, which helps to tenderise them and preserve all the aromas and flavour . Even the toughest meats remain tender and succulent.

In the delicious typical recipes for tagine, the seasoning used plays a fundamental role. These are intensely seasoned dishes: with various spices and nuts (almonds, chestnuts, dates, etc., seeking the combination of sweet and bitter), and also aromatic herbs, olives, citrus fruits of all kinds, dried tomatoes, etc.; the list of ingredients according to the recipe is endless, the limit is the imagination of each cook. So, let it fly! The amalgam of flavors after that slow cooking is spectacular.

The Le Creuset tagine

The Le Creuset tagine , one of our many favourite products, has a plus: its base is made of vitrified iron, not ceramic . This makes its performance perfectly comparable to that of a Le Creuset cast iron casserole or cocotte , with the exception of the lower walls. The heat distribution is homogeneous and perfect.

The Le Creuset tagine is very versatile because you have two products in one: a tagine and a cocotte (without a lid). When not in use as a tagine, the cast iron base can be used for many other preparations: risottos, roasts, stews of all kinds, etc.

Recipes for your tagine

To give you ideas and to help you get the most out of your tagine, here are the recipes that come with the Le Creuset tagine. You will love them.

Chicken tagine with lemon

The strong lemon flavour in this recipe is achieved by using preserved or candied lemons. They are widely used in North African cuisine and are easy to make at home.

Ingredients (for 4 people):

• 4 quarters of chicken
• 1 tablespoon olive oil
• 1 medium-sized onion, thinly sliced
• 2 cloves of garlic crushed
• 1 teaspoon ground turmeric
• 1 tablespoon chopped fresh coriander
• 375 ml chicken broth
• 4 quarts preserved lemons
• Freshly ground black pepper in salt
• Fresh coriander for garnish

Preparation:

1. Heat the oil in the base of the tagine and fry the onion and garlic over a low heat for 3-4 minutes without letting them brown.
2. Cut the chicken quarters into two pieces. Add them to the tagine, increase the heat slightly and brown evenly, turning the portions frequently.
3. Add the turmeric, coriander and broth with some seasoning, and bring to a simmer.
4. Rinse the lemon wedges thoroughly under cold running water. Cut off and discard the pulp, cut the softened skin into thin strips and add to the chicken.
5. Cover and simmer for 2 1/2 hours. Remove the lid and, if necessary, boil the liquid for a few minutes to thicken it. Garnish with chopped coriander as desired before serving.

Moroccan lamb tagine with fennel-flavored dates

The combination of meat and vegetables Fresh fruit and vegetables are very typical of Moroccan cuisine. The sweet taste is balanced by the use of a large number of spices and chilli peppers. This dish is great served with couscous.

Ingredients (for 4 people):

• 2 tablespoons olive oil
• 1 red onion cut into thin slices
• 1 heart of fennel arranged and cut into thin slices
• 2 cloves of garlic, thinly sliced
• 750 g of lamb cut into large cubes
• 1 teaspoon ground ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon chili pepper
• 1/4 teaspoon salt
• 150 g pitted and chopped dates
• 500 ml of water
• Fresh coriander for garnish

Preparation:

1. Heat a tablespoon of oil in the base of the tagine, fry the onion, fennel and garlic until they begin to brown. Transfer to a tray.
2. Add the remaining oil and fry the lamb pieces until golden brown.
3. Add all the spices and salt to the meat and stir well, continuing to cook for one minute. Return the vegetables to the tagine with the dates and half the water. Stir well.
4. Cover and simmer for 2 to 2 1/2 hours, stirring occasionally. The spices will thicken the liquid as the dish is cooked, so check after 1 1/2 hours and add the remaining liquid little by little.

Vegetable tagine with harissa

This vegetable tagine can be served with couscous as a vegetarian meal or as a side dish for chicken or lamb. Harissa is spicy, so reduce it if you prefer a milder flavour.

Ingredients (for 4-6 people):

• 1 tablespoon olive oil
• 1 red onion cut into large pieces
• 2 cloves of garlic crushed
• 3 medium-sized carrots, thinly sliced
• 3 chopped garlic cloves
• 2 teaspoons harissa paste
• 2 large peeled tomatoes
• 6 small eggplants
• 125 g of okra
• 2 tablespoons fresh flat-leaf parsley, chopped, salted

Preparation:

1. Heat the oil in the base of the tagine . Fry the onion, garlic, carrots and celery until they start to brown. Stir in the harissa paste and heat for a minute.
2. Cut the tomatoes into pieces and add to the tagine with 250ml water and a pinch of salt. Cover and simmer for 30 to 40 minutes or until the vegetables begin to soften.
3. Arrange the eggplant stems and cut them lengthwise into two halves. Add to the vegetables, stirring well into the mixture. Cook for a further 15 minutes, add the okra and cook for another 15-20 minutes. It should be thick before serving. If necessary, lift the lid and cook without it for a few minutes to thicken the consistency. Garnish with the chopped parsley just before serving.

Beef tagine

Ingredients (for 4 people)

• 5 tablespoons of olive oil
• 4 onions, halved and thinly sliced
• 800 g beef stew meat cut into large cubes
• 3 potatoes
• 2 carrots
• 2 tomatoes
• 2 tablespoons of parsley powder
• 2 cloves of garlic
• 1/4 teaspoon ground pepper
• 1/2 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 250 ml of water

Preparation (35 minutes)

1. Heat the base of the tagine over low heat and pour in the olive oil.
2. Sauté 3 onions, cut in half and cut into thin slices, until golden brown
3. Sauté the meat cubes over a fairly high heat until they are golden brown.
4. Add the last onion cut into thin slices.
5. Season with salt and pepper.
6. Dissolve the spices ( paprika , saffron, etc.) in water and pour half into the tagine, reserving the rest.
7. Arrange the vegetables in a pyramid shape, cutting the potatoes into 4 to place them around the meat, which will be placed in the center.
8. Arrange the sliced ​​carrots on top of the pyramid, followed by the chopped tomatoes.
9. Sprinkle with the rest of the spices diluted in water and add the chopped garlic and parsley.
10. Cover and simmer for 1 hour 15 minutes, adding a little water from time to time to prevent the mixture from drying out.

I hope you enjoy all these special tajine recipes, and that they inspire you! Remember that there are many different possibilities for tajine, here are some more ideas from our own blog: lamb with pomegranate , lamb kofkas and anchovy tajine .