Sephardi food at its best and most fragrant. Straight from the Moroccan kitchen of my childhood. Ridiculously simple ingredients and hardly any labor. I have included several variations to make it a full one-pot dish, but you can choose to go without and make this a wonderful all-vegetable main course or just a side dish. When you see what magic the preserved lemon does to this dish, you will never ever want to run out! This said, if you do run out, use fresh lemons.
Ingredients
Servings 8
- 2 dozen very small organic potatoes unpeeled, halved potatoes
- 2 dozen green pitted olives rinsed
- 2 cups canned crushed tomatoes or 4 plum tomatoes, diced small
- 1 medium onion sliced very thin
- ¼ cup olive oil
- 1 teaspoon turmeric
- 1 tablespoon paprika
- 1 Good pinch 1 red pepper flakes optional
- 3 cups water
- 1 small bunch parsley
- ¼ preserved lemon skin only rinsed (settle for 1 fresh lemon, sliced thin, skin and all, but use it in the first set of ingredients above)
- 4 sprigs cilantro tough stems, discarded
Nutritional Facts
Nutrition Facts
Moroccan Potato, Tomato and Olive Tajine
Amount per Serving
Calories
130
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
93
mg
4
%
Potassium
454
mg
13
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
649
IU
13
%
Vitamin C
18
mg
22
%
Calcium
36
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a wide heavy pot combine potatoes, olives, tomatoes, onion, olive oil, turmeric, paprika, red pepper flakes, and water and bring to a boil. Reduce the heat to medium and cook covered for 30 minutes.
- In a food processor, finely grind the parsley, preserved lemon, and cilantro and stir this mixture gently into the pot. Cook another 15 minutes.
- With a slotted spoon, transfer all ingredients to a platter, leaving mostly the cooking liquids. If they are too thin, reduce a few minutes on a high flame until the sauce thickens, and pour evenly over the dish. Serve hot. Room temperature OK too.
Notes
Variations:
Use 2 large heads fennel, cut in thin wedges, instead of, or in addition to, the potatoes. Proceed just as above.
Use a large head celery root, cut into 1″ cubes, instead of, or in addition to, the potatoes. Proceed just as above.
Use a dozen frozen and thawed artichoke bottoms, larger ones quartered, instead of, or in addition to, the potatoes. Proceed just as above.
Make this a chicken main dish. Cook the dish with chicken pieces. Proceed just as above, cooking the dish a little longer if necessary until the chicken is tender.
Make this a fish main dish. Add sliced salmon or other thick-sliced fish, or tilapia fillets, all boneless, after about 15 minutes. Proceed just as above.
Make this a vegetarian main dish. Add extra firm tofu or tempeh, diced, or two cups cooked chickpeas. Proceed just as above.
