Baby Potato and Jackfruit Tagine
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 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
INSTRUCTIONS:
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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.
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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.
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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.
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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.
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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.