This recipe is complete, but something seems to be missing. More investigation needed
before I do it again.
This is my adaptation of my recipe for tagine
with prunes and almonds, itself an adaptation of a recipe suggested to me by Mohammed
Ifadir. The main difference is the substitution of apricots for prunes, but I have also
added some chick peas. See the previous
recipe for more details.
Cut onions into slces, coarsely chop parsley. Add oil to tagine, cover with onions and
oil, and bring to the boil. Close lid and simmer very gently for 15 minutes. There's
not much liquid, so be careful not to burn.
Cut aubergine, courgettes and potatoes into large pieces and arrange on top of the
tagine. Spread salt on top. It should wash down into the dish. Bring back to the
boil, cover and simmer for 2 to 3 hours until tender.
Put apricots in boiling water to cover and leave for 15 minutes. Allow to cool.
Deep fry almonds at 160° until barely coloured. They won't burn quickly at that
temperature, but the flavour suffers if they get more than slightly coloured.
Before serving, arrange apricots and almonds on top of tagine:
I still have issues with this recipe. When do I put in the chick peas? In earlier
invocations I put them in towards the end, because they seemed to cook very quickly. And
somehow the flavour isn't strong enough. Possibly some of the ideas from the fake tagine could improve it.
