5 tablespoons olive oil
1 pound onions, chopped
16 3- to 4-inch pieces meaty beef chuck short ribs, any tough membrane trimmed
3 tablespoons all purpose flour
4 cups low-salt chicken broth
1 1/2 cups dry red wine
1 cup prune juice
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 ground cinnamon
2 ounces pitted dates, diced
2 ounces dried pears, diced

1 tablespoon honey

Honey-glazed Butternut Squash

beef, short, ribs

1 lemon, halved
6 medium artichokes, stems trimmed to 1/2 inch
1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint

4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths

chicken, tagine, spring

1 tablespoon olive oil
1 large onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon minced peeled ginger
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
2 cups (or more) water
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2 cup canned diced tomatoes in juice
1/2 cup chopped fresh cilantro stems
1 lemon, quartered, thinly sliced
2 tablespoons (or more) fresh lemon juice
4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
3 medium carrots, peeled, cut into 2-inch pieces
2 cups 2-inch pieces green beans
1/4 cup chopped fresh mint

chicken, tagine, chickpeas

2 to 3 chickens, whole or quartered, with their livers
6 cloves garlic, peeled
Salt
1 teaspoon ground ginger
1 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 cup salad oil
2 1/2 cups grated onion, drained
1/4 teaspoon pulverized saffron (mixed with turmeric, if desired)
1/2 cup mixed, chopped fresh herbs (green coriander and parsley)
1 1/2 cups ripe \"green-brown\" olives, such as Royal-Victorias
2 preserved lemons
2 to 3 fresh lemons
EQUIPMENT
Large bowl
Paring knife
6-quart casserole with cover
Strainer, if necessary
Small mixing bowl

chicken, lemons, olives