27 Aug

Spicy potato tagine with olives

spicy potato tajine with olivesThis Moroccan dish is adapted from Paula Wolfert’s book The Slow Mediterranean Kitchen.

Peel and thickly slice 900g of yellow-fleshed potatoes and place them in a bowl of cold water.

In a heavy saucepan (or well-seasoned tagine) heat 3 tbsp of olive oil and fry a finely chopped onion for 3-4 mins, stirring.

Add a chopped tomato, 1/4 teaspoon each of paprika, ground ginger and cumin, and 2 crushed garlic cloves. Stir for 2 mins.

Add the drained potatoes, a bay leaf and a quarter of lemon (whole).

Toss, then add a handful each of chopped parsley and coriander and a couple of good pinches of salt. Toss, then add 5 saffron threads and 1½ cups of hot water. Bring to the boil, reduce the heat and simmer until the potatoes are tender – 40-50 min.

Transfer the potatoes to a warm serving dish and discard the lemon.

Add 24 pitted green olives to the liquid remaining in the pot and boil until the juices have reduced to a thick sauce.

Pour over the potatoes and garnish with half a preserved lemon, chopped.

Serves 4-6 served with couscous or rice.

Source & Link

Leave a Reply