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Middle Eastern Tagines Recipe

Moroccan · Main course · 110 min total

A fragrant, slow-cooked stew of tender meat and vegetables with warm spices, perfect for a comforting dinner.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 1.5 lbs lamb or chicken, cut into chunks
• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken or vegetable broth
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 2 tablespoons toasted almonds, sliced (for garnish)

Instructions

1. Heat olive oil in a tagine or heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and spices; cook for 1 minute until fragrant.
2. Add meat and brown on all sides, about 5-7 minutes.
3. Stir in squash, chickpeas, tomatoes, broth, apricots, and raisins. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until meat is tender and flavors meld.
4. Adjust seasoning. Serve hot, garnished with cilantro and almonds.

Tips

• Traditionally served with couscous or crusty bread.
• Can be made ahead and reheated; flavors improve overnight.
• Substitute lamb with chicken or keep vegetarian by omitting meat and adding more vegetables.

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