I have to say, my tajine (or tagine) is one of my favourite cooking tools. It works much like a slow cooker, the structure is designed to capture steam and redirect it back into the stew making for a tender, juicy dish. The word tajine refers to the cooking vessel and the stew within and in North America we tend to serve tajine with couscous - the quick cooking variety that can be purchased at the grocery store.
One of the reasons that I love tajine so much is that I can throw lots of good stuff in the pot, give it a toss and let the vessel do the work. Moroccan food tends to be a little milder, but I do like to spice it up. Harissa is a fiery pepper sauce that is used as a condiment, and I have included some in the tajine itself for an added kick. The festive flavours and colours of this particular tajine are perfect for the season, enjoy!
Preheat oven to 315f. I put the rack on the lower 1/3rd level to fit the tajine in the oven. Measure before heating the oven.
Handful of baby carrots
3 ribs celery, cut into 2 inch lengths
1 purple onion, roughly chopped
2 seedless clementines, sectioned
1 sweet potato, peeled and cut into chunks
1/4 cup dried currants
2 tbsp harissa
1/4 cup olive oil
1/4 cup chicken broth
1 tsp each - green peppercorns, cumin seeds, coriander seeds, cloves, salt
2 cinnamon sticks, broken in half
1/2 tsp fennel seeds
Toss together in tajine or oven safe dutch oven. Cook for 1 hour, or until tender - tossing again half way through.
Remove from heat and toss again with:
1 cup baby spinach
1/2 cup pomegranate seeds
12 dried chili peppers - soaked for 1/2 hour
4 cloves garlic, peeled and chopped
1 tsp cumin seeds
1/2 cup olive oil
Pulse soaked and drained chilies with garlic, cumin and salt until combined, blend with olive oil.
Keep in refrigerator up to 2 weeks.
This is my contribution to Souper Sundays - a celebration of all things souped, stewed and slow-cooked, hosted by the lovely and talented Deb of Kahakai Kitchen!