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Tajine
of Squash with Stewed Fruits and Coriander
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I personally eschew the rabid enthusiasts who spout off about
the benefits of the vegetarian diet, I do like to indulge in
vegetable dishes because of their natural, fresh flavors. Flavors
that spring from mere tubers sleeping in our vegetable patch.
If a healthy body comes as a secondary benefit, so be it. Use
a vegetable stock instead of chicken to make this dish vegetarian.
In North
Africa, tajine is served with steamed basmati rice.
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| 1
tbsp. whole coriander seeds |
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1
tsp. cumin seeds |
| 5
tbsp. olive oil |
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2
˝ lbs. yellow squash, rind removed, cut into 1" chunks |
| 2
large yellow onions, roughly chopped |
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6
cloves garlic, finely chopped |
| 1-2
cups chicken stock |
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˝
cup fresh cilantro |
| ˝
cup fresh parsley |
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1
cup dried apricots |
| 1
cup dried, pitted prunes |
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1
tsp. dried ginger |
| 1
tsp. paprika |
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Pinch
saffron threads |
| Salt
and fresh ground black pepper to taste |
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| In
a large tajine pot, heat 1 tbsp. of the olive oil over medium
heat. Add the coriander and cumin seeds and toast them until
just brown and smoking, about 1 minute. Add the remaining 4
tbsp. olive oil, the squash, onions and garlic and sauté the
vegetables until they start to soften, about 5 minutes.
Add
1 cup of the chicken stock to the pot and stir. Add the cilantro,
parsley, apricots, prunes and stir. Add the ginger, paprika,
saffron and salt and pepper to taste.
Cover
the pot and let the tajine cook over low heat for 1 ˝ hours.
Check the pot during cooking and add additional chicken stock
if the vegetable mixture becomes dry.
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