- 800g squash
- 30g raisins
- 2 teaspoons orange blossom water
- 1 small onion
- 2/3 teaspoon ras el hanout (Moroccan spice mixture)
- ½ teaspoon ground cumin seed
- 150ml chicken stock
- 1 cinnamon stick
- 30g peeled almonds
- 1 tablespoon olive oil
- freshly ground pepper
Leave the raisins to soak for 30 minutes in a bowl with 150ml of warm water and the orange blossom water.
Cut the squash in half and scoop out the seeds and the strands. Cut the squash into thick slices but do not peel them.
Chop the onion finely. Heat 1 tablespoon of olive oil in the tagine and fry the onion.
In a bowl, stir together the ras el hanout, cumin and chicken stock. Add salt and pepper to taste and stir the mixture into the onion. Lay the squash slices into the sauce and add the cinnamon stick and the drained raisins. Place the lid on the tagine and cook the squash for 40 minutes over low heat.
Meanwhile, roast the almonds on a baking tray in the oven pre-heated to 180°C until gold brown. Chop them coarsely. Sprinkle the chopped almonds over the squash slices just before serving.