Goat (or Chicken) Tagine with Fennel, Olives, and Ras el Hanout

Name: Goat (or Chicken) Tagine with Fennel, Olives, and Ras el Hanout
Ingredients: 2 lb. boneless goat meat, such as leg, shoulder, or neck (or 2 lb. boneless skinless chicken thighs), cut into 3-in. chunks; 2 Tbsp. olive oil; 1 Tbsp. kosher salt; 6 garlic cloves, coarsely chopped; 2 Tbsp. coarsely chopped parsley leaves, plus more for garnish; 1 Tbsp. ras el hanout spice blend; 1½ tsp. ground cumin; 1 small onion, peeled and quartered; 1½ lb. fennel bulbs (about 3 small), cored, trimmed, and coarsely chopped, fronds reserved; 2 plum tomatoes (fresh or canned), peeled and coarsely chopped; 3 medium carrots, peeled and halved lengthwise; 1 large red potato (12 oz.), peeled and cut lengthwise into eighths; 1 large white sweet potato (12 oz.), or regular sweet potato, peeled and cut lengthwise into eighths; 1 cup pitted green olives (preferably Moroccan, Greek, or Turkish), smashed with the side of a knife

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I traveled deep into the Atlas Mountains in search of Morocco’s signature stew—and returned with this phenomenal low-lift recipe for goat tagine with fennel, olives, and ras el hanout.

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Ingredients

2 lb. boneless goat meat, such as leg, shoulder, or neck (or 2 lb. boneless skinless chicken thighs), cut into 3-in. chunks
2 Tbsp. olive oil
1 Tbsp. kosher salt
6 garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped parsley leaves, plus more for garnish
1 Tbsp. ras el hanout spice blend
1½ tsp. ground cumin
1 small onion, peeled and quartered
1½ lb. fennel bulbs (about 3 small), cored, trimmed, and coarsely chopped, fronds reserved
2 plum tomatoes (fresh or canned), peeled and coarsely chopped
3 medium carrots, peeled and halved lengthwise
1 large red potato (12 oz.), peeled and cut lengthwise into eighths
1 large white sweet potato (12 oz.), or regular sweet potato, peeled and cut lengthwise into eighths
1 cup pitted green olives (preferably Moroccan, Greek, or Turkish), smashed with the side of a knife