The Best Butternut Tagine

A tagine is an earthenware pot with a conical top used for cooking wonderful fragrant stews from North African countries such as Morocco.  I use a beautiful one made for me by a friend, but if you don’t have the actual tagine a ovenproof dish with a lid works just as well. The ingredient list is long, but the recipe is simple. Chicken or meat can be added if required.

Ingredients

1 tsp ground cinnamon

1 stick of cinnamon broken into pieces

1/2 tsp ground cumin

1 tsp ground coriander

1 whole dried chili

a few sprigs of fresh rosemary

3cm piece of fresh ginger, grated (or 2 tsp ground ginger)

6 dried apricots, sliced

2 onions, sliced

4 cups of butternut (or sweet potato), cut into 3cm cubes.

4 clove of garlic cut in half

1kg tomatoes (or two tins of chopped tomatoes or any you have frozen)

1 tin chickpeas

1/2 cup olive oil

Extras

Chopped fresh coriander or parsley (optional)

Plain yoghurt or sour cream (optional)

Method

Combine all ingredients (except extras)  in a big bowl and mix until the vegetables are well coated.

Tip the whole lot into your tagine or ovenproof dish, close with the lid and bake for an hour at 190C

Stir once or twice while it’s cooking to stop it sticking

Top with chopped fresh coriander or parsley. Serve with couscous and a dollop of plain yoghurt

 

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