A Tajine is a versatile clay pot with a conical lid which lends itself to slow cooked, flavor infused foods. The process in preping and cooking a dish is typically the same across most recipes:

  • Brown meats in a skillet (or in the tajine if it’s compatible with your stove top)
  • Cook root and other hearty vegetables.
  • Add spices (like, Moroccan Seasoning).
  • Layer the meats and spiced veggies into the tajine.
  • Add cooking liquid.
  • Cover and place into a cold oven.
  • Cool at about 350°F for about 1.5 to 2 hours.
  • Server with couscous, rice, quinoa, or other similar grain.

Pre-soak

To make the best use of a tajine pot, pre-soak the base and lid, submerged in water, for at least one hour before use.

Proteins

Tejine recipes can include various proteins:

  • Chicken
  • Lamb
  • Fish
  • Tofu

Vegetable/Legume

Typical vegetables found in common recipes:

  • Onions
  • Garlic
  • Potatoes (usually waxy varieties)
  • Sweet potatoes (keep towards the top of the food pile to avoid water waterlogging)
  • Chickpeas
  • Lentils
  • Peas
  • Green beans
  • Okra

Seasonings

A tajine can be flavored in any style you desire. Traditionally, warm spices such as cinnamon, nutmeg, allspice, cardamon are used. Additionally, cumin, coriander, ginger, and garlic are found in many dishes. Honey is often used to temper the bitterness of raw spices.

Cooking

Some tajines can be placed directly over flame; check the usage instructions for your specific pot. As an alternative, a good cast iron skillet can be used to brown/prep meats and veggies, then transferred to the tajine pot.

A tajine should never be placed into a hot oven; the clay pot will surely crack. Instead, place the tajine, food inside with lid affixed, onto a rack positioned in the lower/middle portion of a cold oven. Set the temp to roughly 350°F and allow the oven and tajine heat together.

After about 1.5 to 2 hours, remove the tajine to a proper temperature sensitive surface (ie: not a cold granite counter top). Tip the lid away from your face to avoid steam burns. Let the steam vent out, then slowly remove the lid from the base.

Serving

The tajine can be presented directly to the dinner table. Serve with a side of fluffy couscous, quinoa, brown rice, or other similar grain.

Clean-up

Clean up should be simple: warm soapy water and a soft cloth. Do not use anything harsh or scratchy which would damage the finish of the tajine. Store in a dry spot.

Recipes

Tajine recipes are plentiful. A little googling will yield recipes both from big-name sources and transcribed family recipes handed down by generations. Most recipes are forgiving to variations and mistakes. Most all recipes are based on rough estimates and intuition. It’s really more about the look, feel, and taste- as opposed to precise measurements, skills, and cooking time. It’s your tajine, it’s your food. Make the best of it!

Chicken and Preserved Lemons

Here’s one basic recipe for chicken thighs:

  • 3 lbs skin on, bone in chicken thighs
  • 3 tomatoes
  • 3 to 4 cloves garlic
  • Roughly 2 preserved lemons
  • 1 cup green olives

With a spice mix:

  • 3 ½ tablespoons sweet paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons cinnamon
  • 3 tablespoons ground coriander
  • 1 tablespoon plus 1 teaspoon ground turmeric
  • 1 tablespoon ginger powder
  • ½ tablespoon ground cardamom
  • 2 ½ teaspoons ground allspice

Chicken with Apricots

  • 3 lbs skin on, bone in chicken thighs.
  • 3 large yellow onions.
  • About one cup dried apricots.
  • About one tablespoon honey, to taste (after adding spices, to round out bitterness).
  • One recipe Moroccan Seasoning, toasted to help mellow out the flavors.

Perhaps some chickpeas, sweet potatoes, carrots, or other roots.