Tagine is a Maghreb classic. Unfortunately we don’t all own a nice earthenware pot but one can still approximate the aromatic flavor of this exotic cooking. Now keep in mind this is more of a stew so the preparation is fast the cooking time needs to be long.

Warning cooking time: 2-3 hours

Ingredients:

• 2lb meat (Lamb shoulder is preferred, nice light fattiness but I have done it with chicken breast)
• 1 ½ tbsp plus 2tsp ras-el-hanout spice
• 1 tsp cinnamon
• 3 ½ tsp salt
• 1 large yellow onion
• 2 ½ cups small cubed (and peeled) about ½ inch butternut squash (if no squash try a mix carrot and potatoes)
• 1tbsp good quality honey
• 1/2 cup dried apricots (dip the dry fruit in hot water before using)
• 2 tbsp almond
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped mint leaves

 

Step 1:

Chop the meat in 2 inch pieces, in a bowl mix 1 ½ tbsp ras-el-hanout, 2 ½ tsp salt and 1 tsp cinnamon. toss the meat in the spice mix, coat evenly. Let stand for 1 hour or keep refrigerated up to 2 days.

Step 2:

Slice onion with a mandolin. In a tagine or crock pot (whatever you own) heat (medium low heat) a little bit of olive oil and butter. Add the onion and let onion soften until transparent. Lower temperature to the lowest possible level, add the meat mix with onion cover and let simmer for about 1-2 hour ( chicken will cook faster than lamb).

Step 3:

Preheat oven to 300°F with oven rack in upper third of oven. In a large bowl toss the butternut squash with honey, remaining 2 tsp ras-el-hanout and 1 tsp salt. Add the butternut squash and apricot to the tagine. Stir and combine.

Transfer the tagine to the oven uncovered. Increase the temperature to 425°F, bake for about 30mn until the the butternut squash is tender.

Step 5:

Remove tagine from oven, prepare plate with grain (couscous or bulgur) add the meat and butternut squash. Sprinkle chopped mint and cilantro on top.