Spicy Potato Tagine with Preserved Lemon and Olives

Name: Spicy Potato Tagine with Preserved Lemon and Olives
Yield: Serves 4 to 6
Cuisine: Morocco
Ingredients: 2 tablespoons chopped flat-leaf parsley; ¼ fresh lemon; 1 bay leaf; 1 teaspoon crushed garlic; Pinch of ground cumin; 1 small onion, grated and squeezed dry (see Note), plus 1 medium onion, thinly sliced; ¼ teaspoon hot Hungarian paprika; ½ preserved lemon; ¼ teaspoon ground ginger; 24 juicy purple or tan olives; 3 tablespoons extra virgin olive oil; 4 to 5 dry saffron threads, crumbled; Salt; 2 tablespoons chopped fresh cilantro; ⅓ cup grated tomato; 2 pounds red potatoes

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

This Moroccan, main-course vegetable dish integrates marvelous components: preserved lemons, juicy tan olives, and well-spiced potatoes.

Ingredients

2 pounds red potatoes
1 small onion, grated and squeezed dry (see Note), plus 1

Africa
Morocco
Preserve
Main course
Gluten-free
Mediterranean
Vegan
Spicy

Method

Peel the potatoes and thickly slice into a bowl of cold water.
In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh l