Pack your passport, we’re headed to Morocco, where slow-cooked chicken, seafood and lamb specialities and side dishes brimming with flavour are the order of the day! Use our cast iron Tagine to conjure up the sights and smells of exotic North African spice markets and take inspiration from our aromatic recipes guaranteed to wow your guests!
A tagine is the name given to the traditional, conical shaped earthenware pot used to slow cook dishes of the same name, be they chicken, lamb, vegetables or grain based. The tagine itself consists of two parts, a flat, low-sided circular based bottom in which vegetables and meat are first braised, and a conical top which acts as a condenser in the slow cooking process. The entire dish is left to slow cook in the tagine on a stovetop or in an oven and when the dish is ready to be served, it is brought to the table and the lid removed.
A Le Creuset Tagine consists of a cast iron base and stoneware lid and can be used on any hob and in the oven, making it a supremely versatile and rewarding kitchen and cooking essential.
Why Cook with a Tagine?
If this is your first time cooking with a tagine, click here for our handy guide where we give tips and tricks on how to cook with a tagine, plus how to stock your Moroccan pantry. And take a look at our mouthwatering tagine recipes below – we’ve even included a South African favourite!
A staple in North Africa and the Middle East, kefta (kofta in Greece and Turkey) are meatballs made from a variety of meats. This recipe features easy and impressive chicken meatballs that are laced with cumin, coriander and ginger and slowly cooked in the tagine – resulting in succulent flavourful morsels of deliciousness best served with piles of greens and rice.
Much of Moroccan cuisine is about slow-cooked lamb – and this two-hour dish does it proud. Heady with garlic and studded with cooked, dried apricots, the rich gravy and succulent lamb is a marvelously moreish (and Moorish) combination. An easy crowd-pleaser that’s amazing with flatbreads and couscous.
Learn how to make your own Chermoula paste and then coat your prawns and cook them low and slow – the result will be a spicy, aromatic mound of prawns that will have everyone asking for seconds.
The traditional spicy and sweet flavours of Moroccan tagine cooking is beautifully displayed in this sweet, tangy and rib sticking lamb dish. The piece de resistance? Saffron strands are crumbled into the gravy giving this luscious dish its unique and rich flavour.
We’ve taken this classic South African stew made with lamb knuckles and waterblommetjies and shown you how to make it in a tagine – it’s so easy and makes such an impression when brought straight from the oven to the table.
Spice up your winter menus with delicious, flavour-packed dishes slow-cooked to perfection in a Moroccan tagine. Visit your nearest Le Creuset Boutique Store to see our range of Tagines, or shop online at www.lecreuset.co.za where delivery is free.