Figs ripen in late summer or early fall. All over Morocco, Sephardic cooks try to incorporate them into their family menus. This luscious tagine, best served with warm crusty bread, is one way of doing so. From “The Scent of Orange Blossoms: Sephardic Cuisine from Morocco” by Kitty Morse and Danielle Mamane.
This healthy slow cooker tagine is the friend you want to see at the end of the day. You can even prepare it the night before and pop it in the fridge (in the slow cooker bowl) ready to cook in the morning. Serve with brown rice or whole wheat couscous. Each serving provides 412 kcal, 26g protein, 38g carbohydrates (of which 22g sugars), 14g fat (of which 3g saturates), 15g fibre and 1.4g salt.
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