Spicy potato tagine with olives
This 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.
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Sunday, August 27th, 2006 at 8:36 pm under
