There are variations of this recipe out there on the internet. This one is vegetarian, but you could easily add chicken, lamb or whatever.
I LOVE prunes, and love sweet potatoes, I decided to try it, although I couldn’t quite imagine the olives, oranges and prunes blending well. Never fried a tangerine before. That was new.
The recipe is traditionally cooked in a tagine, a Morrocan dish shaped like this: not having one, I used a stew pot, and perhaps it lost something in translation, I don’t know, but it was still amazing. I’ve also never started a soup or stew with an orange peel, and assumed it would have to be fished back out with the cinnamon stick and bay leaves. Nope. The peel mushed into a soft and flavorful little bit of yummy-ness. Next time, I’ll add more and break it up into bite size pieces. I can’t wait to make chicken soup and put lemon peel at the bottom of the pot. Following then, is the recipe from the magazine. As it is chock full of flavors, it is very forgiving and allowing of omissions or substitutions. If you hate prunes, skip ‘em, but they do add just a little something. I chopped mine into julienne-style slivers. I forgot the parsnips, and the walnuts, later added pecans because we had them, and gave up on the pickled lemon. I used 2 large potatoes plus a small one. Added lots of cilantro because I love it. Do what you want. It’ll be amazing.
ingredients for first part:
(that’s the first part, wait, there’s more)
Generous sprinkle of Herbal salt:
And lastly, rice, noodles, cous-cous–something to serve it over.
The recipe says 4 servings, but serving over rice or something, we got 6 out of it. We tried it with a rice/orzo, jasmine rice and mung bean noodles. All worked nicely.
Heat 2 tbsps olive oil and 25g butter in pot/tajine. Add ½ peeled and chopped celeriac [or Brussel sprouts], 2 coursely chopped onions, 2 parsnips and 2 cloves of garlic (peeled and chopped.) Cover, fry gently for 15 minutes, stirring regularly.
Add 1 tsp ginger powder, 1 cinnamon stick, 5 cardamom pods [or 1tsp ground], pinch of saffron threads, and 1 tsp turmeric. Saute for a few minutes.
Finely chop the skin of 1 pickled lemon [or add dried lemon peel] with piece of tangerine skin, 3 bay leaves, 2 sweet potatoes (peeled and cubed), 3 prunes (chopped), drained can of chickpeas, and 1L vegetable stock. Bring everything to a boil, the turn down heat, cover and simmer 15 minutes.
While this is simmering, prepare tangerines/clementines (see below)
Sprinkle 50g walnuts, 2 tbsps chopped parsley or cilantro, 3 sprigs of thyme, 75g black olives. Simmer for 5 minutes.
In a separate pan, saute the peeled tangerines/clementines in 2 tbsp olive oil until they brown a little. You can leave the fruit whole, or break it into halves or segments. Sprinkle herbal salt, blend. Put on top of stewed vegetables. Serve over cous-cous, rice, or rice noodles.
Put all ingredients onto baking paper on baking sheet, roast in oven 30 minutes. Grind ingredients with mortar and pestle into course powder. Store in closed jar.