Pressure Cooker: Claypot Squash Fruit by Recipe Cottage

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	Claypot Squash Fruit

		Tajine of Squash with Stewed Fruits Serves 4 1 tbsp. whole coriander seeds 1 tsp. cumin seeds 5 tbsp. olive oil 2 1/2 lbs winter squash, peeled, cut into 1" pieces 2 large yellow onions, roughly chopped 6 cloves garlic, finely chopped 1 to 2 cups stock 1/2 cup fresh cilantro 1/2 cup fresh parsley 1 cup dried apricots 1 cup dried prunes 1 tsp. dried ginger 1 tsp. paprika Pinch saffron Salt and fresh ground black pepper to taste 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 saute 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 hour. Check the pot during cooking and add additional chicken stock if the vegetable mixture becomes dry. Serve over steamed basmati rice.