 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Serve with couscous mixed with a little lemon juice, parsley and olive oil. Ingredients:
2 tablespoons olive oil |
1 onion, thickly sliced |
2 garlic cloves, finely chopped |
1 teaspoon ras el hanout spice mix |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon smoked paprika |
1/2 teaspoon ground cumin |
1/4 teaspoon fresh ground black pepper |
2 1/2 lbs sweet potatoes, peeled and cut into large chunks |
1 (14 ounce) can chopped tomatoes |
2 tablespoons honey |
1/2 teaspoon saffron |
7/8 cup water |
1 1/2 ounces preserved lemons, finely chopped (optional) |
4 1/2 ounces dried apricots, halved |
4 ounces green olives, stones removed |
1 1/2 ounces whole almonds |
2 ounces cilantro |
Directions:
1. Heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.
2. Add all of the spices and fry for one minute.
3. Add the sweet potatoes and stir well.
4. Add all the remaining ingredients, except the cilantro, stir well and bring the mixture to a simmer.
5. Chop the cilantro stalks, reserving the leaves for later, and add the stalks to the pan.
6. Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender.
|
|