Traditionally, this North African stew is made in a tagine pot, but a heavy-bottomed pan or casserole dish with a cover can substitute. Depending on the main ingredient that you choose, vary the cooking time to achieve a tender result. As the cooking nears completion, you can remove the lid and allow some of the liquid to cook off to thicken the sauce.
- 2 Lb Lean meat or firm tofu
- 2 Onion, chopped
- 2-3 Tbsp Olive oil or butter
- 2 Tbsp Teeny Tiny Spice Co. Ras el Hanout
- 8-10 Pitted dates
- 1 Tbsp Raw honey
- 3 Tbsp Almonds
- 3 Tbsp Shelled pistachios
- 1/4 C Flat leaf parsley, chopped
- To taste Salt and pepper
1. Sauté the onion in oil over medium heat until golden brown.
2. Stir in the Ras el Hanout.
3. In the pan, toss the meat or tofu with the spice to coat.
4. Add just enough water to almost cover the meat (use a bit less for fish or tofu), and bring to a boil.
5. Cover the pan with a lid, reduce heat to low and simmer. Cook until almost done…..about 15 minutes for tofu or fish, 30 min. for poultry and 60-90 for red meats.
6. Stir in the honey and dates. Cover and simmer until he main ingredient is tender, about 10-30 min.
7. Quickly and gently toast the nuts in a pan or oven.
8. Sprinkle nuts and parsley over the dish and serve.