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Print this Recipe    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.

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