Moroccan Tagine: A Fragrant Stew

 

Moroccan Tagine: A Fragrant Stew

Ingredients:

• 1 pound (450g) boneless lamb or chicken, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) chickpeas, drained and rinsed
• 1 cup diced carrots
• 1 cup diced potatoes
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried dates
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish
• Cooked couscous or rice, for serving

Instructions:

1. Heat the olive oil in a tagine (or a large skillet or Dutch oven) over medium-high heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and paprika. Cook for another minute until fragrant.
3. Add the cubed lamb or chicken and brown it on all sides.
4. Pour in the diced tomatoes and add the diced carrots, diced potatoes, chopped dried apricots, and chopped dried dates. Mix well.
5. Cover the tagine and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the stew thickens.
6. Stir in the chickpeas and sliced almonds. Cook for an additional 15 minutes.
7. Season with salt and black pepper.
8. Garnish with fresh cilantro leaves and serve hot over cooked couscous or rice.