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1 teaspoon ground cinnamon |
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1 large onion, thinly sliced |
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1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish |
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3 medium cloves garlic, crushed |
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1/2 teaspoon ground pepper |
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1/2 pound haricots verts or green beans, trimmed |
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1/2 pound carrots, peeled, halved lengthwise, and cut into 3-inch pieces |
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1/2 cup water, plus more if necessary |
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2 large tomatoes, cored and quartered |
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1/2 pound calabaza or pumpkin, peeled, seeded, and cut into 3-inch cubes |
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2 russet potatoes, peeled and quartered lengthwise |
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Place peppers directly on the trivet of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking (if you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred). Transfer the peppers to a large bowl, and cover immediate with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut into quarters lengthwise, and set aside. Place the prunes in a small bowl, and cover with warm water. Add honey and cinnamon, and let soak for 15 minutes. Drain, and set aside. Heat oil in a medium tajine placed on a flame tamer set over the burner or a saucepan over low heat for 3 minutes. Add onion, cumin, saffron, paprika, chopped cilantro, garlic, salt, and pepper; cook, covered, for 5 minutes. Add haricots verts, carrots, and ½ cup water. Cover, and cook for 20 minutes. Add the tomatoes, calabaza, and potatoes. Add a bit more water if necessary, to keep the bottom of the tajine moist and to create a sauce. Add the jalapeno, and cook, covered, for 5 minutes more. Add reserved bell peppers, cilantro sprigs, and prunes. Serve immediately with olives on the side. |
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