Zaalouk

A smoky cooked salad of roasted eggplant and tomatoes seasoned with cumin, paprika, and olive oil.

Ingredients

• 700g lamb shanks
• 2 cups flatbread
• 2 tbsp finely chopped red onion
• 1/2 tsp sweet paprika
• 2 tbsp butter
• 200g butternut squash
• a handful of fresh cilantro, chopped
• a generous spoonful of honey
• 400ml vegetable stock
• 1/2 tsp ground cumin

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and ras el hanout, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat butter in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced shallots and finely chopped red onion over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground cumin and ripe tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the vegetable stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 30 mins.

7. 7

   Stir in the green olives, taste, and adjust the seasoning with salt and pepper as needed.

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