Moroccan tagine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
For the chermoula paste
- 2 red onions, chopped
- 3 garlic cloves
- small knob fresh root ginger, peeled
- 100ml/3½ fl oz lemon juice (about 3 lemons)
- 100ml/3½ fl oz olive oil
- 1 tbsp each honey, cumin, paprika, turmeric
- 1 tsp hot chilli powder
- handful coriander, chopped
For the tagine
- 1 tbsp olive oil
- 3 carrots, cut into chunks
- 3 large parsnips, cut into chunks
- 3 red onions, cut into chunks
- 2large potatoes, cut into chunks
- 4 leeks, ends trimmed and cut into chunks
- 12 dried prunes, dates or figs
- 2 sprigs mint, leaves only, finely chopped
Method
- STEP 1
To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
- STEP 2
Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.
