Braised Prawn Tagine with Apricots and Saffron

Ingredients

• 3 tbsp olive oil
• 3 large onion, finely diced
• 12 cloves garlic, minced
• 3 tbsp fresh ginger, grated
• 3 tsp ground cumin
• 1½ tsp turmeric
• 3 pinch high-quality saffron threads
• 3 cup dried apricots, halved
• 4½ cups chicken or vegetable stock
• 3 lb large prawns, peeled and deveined
• 6 tbsp fresh cilantro, chopped
• Lemon wedges, for serving

Method

1. 1Heat olive oil in a heavy-bottomed tagine or Dutch oven over medium heat and sweat the onion until translucent and soft, about 5 minutes.
2. 2Add garlic, ginger, cumin, and turmeric; stir constantly for one minute until the spices become intensely fragrant and coat the onions evenly.
3. 3Sprinkle saffron over the mixture and toast briefly, then add the halved apricots and stock, bringing the liquid to a gentle simmer.
4. 4Cover the pot and let the apricots braise in the spiced broth for 15 minutes until they are plump, tender, and the flavors have melded.
5. 5Increase heat to medium-high and add the prawns in a single layer, pressing gently to ensure they are partially submerged in the liquid.
6. 6Cook uncovered for 3 to 4 minutes until the prawns turn pink and opaque, shaking the pot gently to coat them in the thickening sauce.
7. 7Remove from heat and stir in half the cilantro, allowing the residual heat to wilt the herbs without cooking them into limpness.
8. 8Serve immediately in shallow bowls, garnished with remaining cilantro and a bright squeeze of lemon to balance the richness.

Nutrition per serving