From The Slow Cook Book, Heather Whinney, Dorling Kindersley, 2011.
One of the good elements about this slow cook book is that every recipe has instruction for two different methods of making the dish: using the slow cooker or using traditional methods. I chose to use the traditional method for this dish.
A red onion was chopped and added to a tagine with a couple of tablespoons olive oil. It was cooked on a low heat until softened. The heat was now turned up to medium and I added a little salt, 3 chopped garlic cloves, a pinch of ground cinnamon and a pinch of fennel seeds. I stirred in 2 teaspoons harissa paste. I took 3 preserved lemon quarters, sliced out the flesh and chopped the skin and added it to the mix.
After 2 or 3 minutes I added a can of chopped tomatoes. The mixture was brought to the boil, the lid went on and it was turned down to a simmer. This was left to simmer for about half an hour with an occasional addition of some water to ensure that it did not become too dry.
Meanwhile broccoli was boiled in salted water for about 3 minutes. It was drained and placed in cold water, then drained again and placed aside.
Three zucchini were sliced and, though they were required to be sautéed first before adding to the tagine, I dispensed with this step and added them directly to the sauce. I gave them about 10 minutes more to cook and then added the broccoli with a good couple of tablespoons chopped parsley and stirred it in until it was heated through.
Tasty and a little hot with the preserved lemon flavour riding beneath. I would add a little more fennel and cinnamon next time for these were a little lost.
Ease of cooking: ✔✔✔