Plum, cinnamon and almond tagine with barley and avocado

Name: Plum, cinnamon and almond tagine with barley and avocado
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 90 g shelled almonds; 3 tbsp white almond cream; 1 tbsp honey; 200 g prunes; 1 aubergines; 2 garlic; 1 bunch coriander; 400 g squash; 1 ripe avocados; 1 red onions; 1 sweet potatoes; 1 courgettes; 2 tbsp lime juice; 2 tbsp orange juice; 2 ½ tsp coconut oil; 300 g hulled pearl barley; ½ tsp chilli powder; Himalayan salt; ½ tsp ground cumin; 1 tsp turmeric; ½ tsp sweet paprika; 1 tsp pepper; 1 pinch saffron; 1 tsp cinnamon; 1 ½ cinnamon sticks

The plum, cinnamon and almond tagine really won me over. The sweet notes of the plums, the vegetables covered in herbs that melt on the tongue, the crunchy toasted almonds and, of course, couscous. It was just delicious! In my recipe I use barley instead of couscous, which gives a slightly more earthy flavour and more texture and, with lime, orange and coriander added, rounds out the dish perfectly. When making a tagine, you would generally use more oil than I do in my recipe. Nevertheless, to ensure it contains healthy fats, I've used thin slices of avocado to garnish the dish and make it more creamy. The avocado is optional – but as an avocado lover it's a must-have for me.

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tagine

90 g shelled almonds

1 tsp cinnamon

1 tsp turmeric

½ tsp ground cumin

½ tsp chilli powder

½ tsp sweet paprika

1 pinch saffron

1 tsp Himalayan salt

1 tsp pepper from the mill

2 ½ tsp coconut oil

2 garlic cloves, finely chopped

1 red onion, finely chopped

1 aubergine (approx. 200 g), cut into approx. 1 1/2-cm cubes

1 sweet potato (approx. 200 g)

1 courgette (approx. 200 g), cut into approx. 1 1/2-cm cubes

400 g squash (butternut, approx. 300 g without skin), cut into approx. 1 1/2-cm cubes

5 dl water

1 ½ cinnamon sticks

1 tbsp honey or maple syrup

1 ½ tbsp white almond cream

200 g prune, pitted

Barley

9 dl water

300 g hulled pearl barley, rinsed with cold water

1 ½ tbsp white almond cream

2 tbsp lime juice

2 tbsp orange juice

1 bunch coriander (or mint or parsley), finely chopped

Himalayan salt, to taste

pepper, from the mill, as desired

1 ripe avocado (if desired)

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How it's done

Tagine

Preheat the fan oven to 180°C. Toast the almonds for 10 minutes on a tray until golden-brown, allow to cool a little and chop roughly. Mix all of the spices from the cinnamon to the pepper in a bowl. Heat the coconut oil in a tagine or a wide-bottomed, deep frying pan on a medium heat, lightly fry the garlic and onion, add all of the spices at once and fry together for 1–2 minutes, stirring constantly. Add the vegetables and continue to fry for a couple more minutes. Add the water, cinnamon sticks, honey, almond paste and plums, stir well, cover, and simmer on a low to medium heat for 35-45 minutes. Stir occasionally and add a little more water if necessary.

Barley

Boil the water (without salt!). Add the barley and simmer over a medium heat for approx. 30 mins. Remove the pan from the hob, cover, and allow the barley to stand for another 10-15 mins. (to ensure the barley is ready at the same time as the tagine). Mix the almond paste, lime juice, orange juice and coriander into the cooked barley, season.

Halve the avocado, remove the stone, peel and cut into thin slices, drizzle over a little lemon juice, and season with salt and pepper.

Stir half of the toasted, chopped almonds into the tagine. Serve some tagine onto the plate, place the barley on top, then garnish with the rest of the chopped almonds, the fresh herbs, and the avocado slices if desired.

Good to know

Storage:	The tagine will keep for 1-2 days in the fridge and tastes just as good cold or with a salad.
Tip:	Use quinoa, wholegrain rice or millet instead of barley for a gluten-free version. The sauce remains the same – only the cooking time of the grain varies.

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4 person

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