The vivid flavors of this modern tagine are perfect for sukkot and any day. The tagine takes a bit of time to put together (as does any great dish), but once assembled, cooks itself.
The flavors also intensify and meld as the tagine sits. So, the dish is perfect for cooking a day or 2 ahead of serving.
- Cook Time
- Prep Time
- 8 ServingsServings
- 2 large red onions, thinly sliced
- 1 fennel bulb, sliced
- 3 medium carrots, sliced
- 8 cloves garlic, minced
- 3 cups diced butternut squash
- 1/2 cup raisins
- 1/2 cup pitted dates, diced
- 1/2 cup dried figs, stems cut off and sliced
- 3 cups cooked chick peas
- 1 32-ounce can whole peeled tomatoes and their juices
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable stock or water
- 3 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon crushed red chilies
- 1/2 teaspoon saffron threads
- Kosher Salt and freshly cracked pepper
Preheat oven to 350.
1. Heat a large sauté pan, lightly coated with olive oil, over medium heat and sauté the onion and fennel until they are caramelized and medium brown. Transfer sautéed vegetables to a Tagine, Dutch oven or large casserole.
2. Add more olive oil to the pan and sauté the carrots until they are browned and then add the garlic and continue cooking for an additional 2 minutes. Transfer the carrot mixture to the tagine. Sauté the squash until golden brown add to tagine.
3. Add the remaining ingredients to the tagine and cover. Place the tagine in the preheated oven and cook for 45 minutes or until the squash is cooked through.
7. Garnish with mint, parsley and cilantro. Serve with couscous