Name: Baby Potato and Jackfruit Tagine
Ingredients: For the Tagine; 4 medium cloves garlic, peeled; 2 medium shallots, peeled and halved; 2 tablespoon (12 g) grated fresh ginger; 1 cup (8 g) fresh cilantro, leaves and stems; 1 1/2 tablespoon (12 g) Ras el Hanout(see Note); 1/2 teaspoon saffron; 3 tablespoon (45 ml) extra virgin olive oil; 2 (20-oz [585-g]) cans young green jackfruit in brine, drained then sliced into thin strips; 1 1/2 pound (680 g) baby potatoes, halved; 2 medium preserved lemons, pulp removed and rind thinly sliced; 12 medium kalamata olives, pitted and halved; 10 medium green olives, pitted and halved; 1/4 cup (48 g) dried apricots, thinly sliced; 1 teaspoon sea salt; 1/2 teaspoon white pepper (optional); 2 tablespoon (30 ml) lemon juice; To Serve; Pomegranate arils; Chopped fresh parsley; Cooked couscous or other cooked grain; Pita bread

Baby Potato and Jackfruit Tagine

By: Noha Elbadry-Cloud, excerpted from The Vegan Middle Eastern Cookbook

Baby Potato and Jackfruit Tagine

By: Noha Elbadry-Cloud, excerpted from The Vegan Middle Eastern Cookbook

The classic Moroccan chicken tagine falls somewhere between being a stew and a curry. This vegetable-forward version is hearty, thanks to the warm spices in the Ras el Hanout, but it’s also very fresh and zesty, thanks to the olives and preserved lemons. As a substitute for chicken, I chose jackfruit for its meatiness and baby potatoes for their creaminess. I also added dried apricots, a staple in Moroccan cuisine, but not typically used in this recipe, for a hint of sweetness.

NotesIf you don’t have Ras el Hanout on hand, substitute with 1 teaspoon of ground coriander, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon black pepper, ¼ teaspoon ground turmeric, ¼ teaspoon ground cardamom and ¼ teaspoon ground cloves.

Yields6 servings

Dietary ConsiderationVegan

Ingredients

For the Tagine
4 medium cloves garlic, peeled
2 medium shallots, peeled and halved
2 tablespoons (12 g) grated fresh ginger
1 cup (8 g) fresh cilantro, leaves and stems
1 1/2 tablespoon (12 g) Ras el Hanout(see Note)
1/2 teaspoon saffron
3 tablespoons (45 ml) extra virgin olive oil
2 (20-oz [585-g]) cans young green jackfruit in brine, drained then sliced into thin strips
1 1/2 pound (680 g) baby potatoes, halved
2 medium preserved lemons, pulp removed and rind thinly sliced
12 medium kalamata olives, pitted and halved
10 medium green olives, pitted and halved
1/4 cup (48 g) dried apricots, thinly sliced
1 teaspoon sea salt
1/2 teaspoon white pepper (optional)
2 tablespoons (30 ml) lemon juice
To Serve
Pomegranate arils
Chopped fresh parsley
Cooked couscous or other cooked grain
Pita bread

INSTRUCTIONS:

In a food processor, combine the garlic, shallots, ginger, cilantro, Ras el Hanout and saffron. Pulse it a few times, until finely chopped, but not pureed. The mixture should be coarse.
Heat the olive oil in a tagine or a heavy bottomed pan over medium-low heat. Once the oil is shimmery and crackling, add the mixture and fry, stirring it every now and then to prevent sticking, for 2 to 3 minutes, or until the garlic is lightly golden.
Add the jackfruit and baby potatoes and continue cooking for 5 minutes, stirring occasionally, until lightly golden at the edges. Add 1¼ cups (295 ml) of water and stir, making sure to scrape any brown bits on the bottom of the pan.
Add the preserved lemons, olives and apricots. Stir, cover, turn the heat to high and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, or until most of the water has been absorbed and the potatoes are fork tender.
Add the salt and pepper (if using), mix well and cook for 1 minute. Remove the tagine from the heat and stir in the lemon juice. Serve topped with pomegranate arils and parsley with a side of couscous and/or pita bread.