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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