Artichoke & Potato Tagine

 It's so rewarding coming across new and exciting tagine recipes. When in Morocco the ubiquitous vegetable tagine, as tasty as it is, can get a bit monotonous.

Ingredients
3 tbsp olive oil
2 red onions, quartered & thinly sliced
1 green pepper, cut into 2cm bite-size pieces
4 garlic cloves
2 tsp coriander seeds
1 tsp cumin seeds
2 tsp ground cumin
2 tsp ground turmeric
2 tsp dried mint
1 cinnamon stick (optional)
750g potatoes, (waxy variety), peeled and cut into bite-size pieces
400g artichokes, prepared (in oil), cut into equal size pieces
400ml vegetable stock
100g peas
100g green olives
1-2 preserved lemons, (depends on size & taste) finely sliced, then roughly chopped
pinch of saffron
25g fresh coriander
25g fresh mint
pinch of salt
ground black pepper

Method

Preferably using a tagine pot for that authentic feel if not anything else, heat the oil up to a medium-high temp on the stove top. If you don't have a tagine and lidded casserole dish would do. 

Add the onions and peppers and reduce the heat slightly to gently cook the onions and pepper until they begin to soften.  Then add the garlic and cook for a few minutes more before mixing in all the dry herbs and spices. Stir well and continue to stir whilst cooking for a minute to avoid the spices catching and burning.

 

Next add the potatoes. Mix well to coat all the potatoes. Put the saffron into the veg stock and pour over the vegetables. First bring to a boil before reducing the heat down a gentle simmer.  Place the lid on top and cook for 10 minutes.

Add the artichokes and fresh coriander and season lightly with salt & pepper. Continue to cook for five minutes or more. Then add the preserved lemon, peas and olives.

Slowly cook until the stock has reduced and the flavours intensified. The slower the better however if you're in a rush removed the lid to speed things along a bit. 

Just before serving, remove the cinnamon stick, taste the stew and adjust the seasoning. Remove from the heat, sprinkle over the fresh mint and cover with the lid. Leave it to stand for 5 minutes. 

Serve with couscous and/or bread rolls.