Tagines have, throughout the ages, been utilised by nomads as a portable oven. Balanced over a charcoal fire, it produced exquisitely flavoursome meals. Made from glazed earthenware with a conical lid, the base serves as a cooking pot and serving dish. The tangine has to be heavy and strong in order to withstand constant use and, simultaneously, to hold heat for as long as possible. The cone shaped lid acts like an oven and is sealed to retain heat and moisture, preventing the food from drying out during the long cooking process and allowing the slow infusion of flavours throughout the dish.

The extended knob at the top of the lid remains somewhat cooler and usually acts as a handle. Tagines, though similar to stews, are unique in so far as the composition is concerned and bear little resemblance to any stew I know. Whilst often a mixture of meat and vegetables, the addition of (usually) dried fruit, preserved or salted lemons and typically Moroccan spices turns something that could be rather mundane into a dish fit for sultans.  Because of the long cooking process a thick, rich and smooth sauce generously envelopes the ingredients in such a deliciously, almost decadent manner that one rarely finds anything left in a pot. Here are two of my particular favourites.

CHICKEN AND PRUNE TAGINE

Ingredients

• 4 large chicken portions, skinned and halved
• 1 tablespoon vegetable oil
• ½ teaspoon ground allspice (pimento)
• ½ teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 2 teaspoons cumin seeds
• ½ teaspoon ground nutmeg
• 1 teaspoon ground turmeric
• 200 g pitted prunes (or pitted dates)
• 2 large onions, sliced
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, crushed
• Salt to taste
• 360ml chicken stock

Method

• Heat the oil in a large saucepan (or casserole) until hot and then brown the chicken pieces on all sides.
• Add the allspice, black pepper, cinnamon, cumin seeds, nutmeg, turmeric, prunes, onions and garlic to the chicken and cook, stirring occasionally for about 5 minutes until the onions are soft.
• Pour in the stock, season with salt, mix well then bring to the boil. Reduce the heat to very low, cover and cook very gently for 2 hours, stirring from time to time.
• At the end of the cooking period, uncover and boil rapidly to slightly reduce and thicken the cooking liquor if necessary.
• Serve hot over couscous.
• If you have a tagine, brown the meat in a saucepan and transfer it into the tagine and proceed as above, remembering to keep the heat quite low.

LAZY LENTIL TAGINE

Ingredients

• 450 g whole green lentils
• 1,1 liters freshly made vegetable stock
• 4 garlic gloves, crushed
• 675 g sweet potatoes, peeled and diced
• 550 g tomatoes, chopped
• 325 g sweet peppers, deseeded and diced
• 325 g onions, chopped finely
• 1 tablespoon freshly grated ginger
• 1 teaspoon cayenne pepper
• 1 level teaspoon ground cumin
• Salt to taste
• Chopped fresh coriander to garnish

Method

• Put the lentils, stock and garlic in a large saucepan and bring to boil stirring occasionally.
• Reduce the heat cover and simmer for 20 minutes.
• Add the sweet potatoes, potatoes (optional), tomato, peppers, onions, ginger, cumin, cayenne pepper and salt.
• Bring back to simmering point and continue to cook, uncovered for another half an hour or until the sweet potato is soft.
• To serve – garnish with chopped coriander and serve with rice or couscous.