🇲🇦 Moroccan

Fennel Tajine aux Pruneaux

Name: Fennel Tajine aux Pruneaux
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tbsp Honey; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 2 tbsp Olive Oil; 2 Bay Leaf; 500 ml Stock or Broth; 150 g Prunes; 2 bulbs Fennel; 1 tsp Ras el Hanout; 2 tbsp Sesame Seeds

🇲🇦 Moroccan

Low-and-slow braised fennel in a deeply savoured sauce — fork-tender and rich with aromatics. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Honey2 tbsp
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Olive Oil2 tbsp
Bay Leaf2
Stock or Broth500 ml
Prunes150 g
Fennel2 bulbs
Ras el Hanout1 tsp
Sesame Seeds2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the fennel deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the ras el hanout.
3
Return the fennel, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the fennel yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Tajine Cooking Video for joernone! · on YouTube