A tagine is a Moroccan style terracotta clay pot with a conical shaped lid. It’s a brilliant cooking vessel whether cooking meat or vegetables. It makes a wonderful table presentation when lifting the lid to expose the savory, aromatic deliciousness inside.
Use a casserole with a lid if you don’t have a tagine. The secret is in the braising.
Disclaimer: the photo is of a chicken tagine and not the winter vegetable tagine, but we chose it because it beautifully showcases the fennel and the clay tagine. Yours will look different but will be delicious!
1 tagine (or casserole)
1 yellow onion, sliced in wedges
4 or 5 slices of winter squash
1 fennel bulb, sliced in quarters
1/2 savoy cabbage, sliced in wedges
1/2 t dried ginger
1/2 t ground cumin
1/2 t ground coriander
1/2 t cinnamon
pinch of saffron in a cup of water
bouquet garni of parsley and cilantro
2 cups chick peas (soaked overnight and cooked slowly for a few hours~ or a can of natural chickpeas in water and salt. 1 cup will do, but if you cook them, add more so you can use them to make hummus for example.)
extra virgin olive oil
Coat vegetables in olive oil and spices and place inside the tagine. Add bouquet garni and the saffron water. Bring tagine up to heat slowly on top of the stove, then turn down to a simmer. Let slow cook for around 45 minutes.
Lift lid and add 1 cup of cooked and salted chickpeas to warm to same temp as the vegetables. Close the lid.
Serve the tagine at the table hot, lifting the lid for the great aroma. Serve with tfaya (recipe below).
TFAYA ~ Onion Confit
3 onions, white or purple , sliced
3T olive oil
1 cup golden raisins, soaked
1 1/2 cup honey (Marrakech version)
1 T ground ginger
sprinkle of orange blossom water (if you have it)
1 T black pepper
1 T cinnamon
In a separate sauce pan, saute and simmer the onions in olive oil and spices until they are transparent.
Add the honey and the raisins. Stir occasionally. Let simmer until the juice starts to thicken and the onions are like marmalade. Serve with the vegetable tagine.