Moroccan Potato Tagine (Print)

Tender potatoes and vegetables infused with harissa and aromatic North African spices, slow-cooked to create a fragrant Moroccan classic.

# Ingredients:

→ Spice Mixture

01 - 60 ml olive oil
02 - 15 g harissa paste
03 - 7 g ground coriander
04 - 5 g ground cumin
05 - 2.5 g ground ginger
06 - 2.5 g ground turmeric

→ Vegetables

07 - 4 medium Yukon Gold potatoes (450 g), sliced
08 - 1/2 large onion, sliced
09 - 6 large garlic cloves, sliced
10 - 3 large plum tomatoes (340 g), sliced
11 - 2 medium carrots, thinly sliced diagonally

→ Seasonings and Liquids

12 - 2.5 g salt
13 - Freshly ground black pepper, to taste
14 - 120 ml vegetable broth
15 - 30 g fresh cilantro, chopped

# Directions:

01 - Preheat oven to 177°C (350°F).
02 - In a small bowl, combine olive oil, harissa paste, ground coriander, cumin, ginger, and turmeric until well integrated.
03 - Coat sliced potatoes thoroughly with the aromatic spice mixture, ensuring even coverage.
04 - Arrange half the onion slices in a circular pattern in a round baking dish. Top with half the seasoned potatoes and half the garlic slices.
05 - Add half the tomato slices and half the carrot slices over the previous layer. Season with salt and freshly ground black pepper.
06 - Repeat the layering process with the remaining ingredients, maintaining the same sequence.
07 - Drizzle any remaining olive oil and spice mixture evenly over the assembled vegetables.
08 - Carefully pour vegetable broth around the edges of the dish, avoiding disturbing the layers.
09 - Cover the dish tightly with aluminum foil and bake for 90 minutes, or until potatoes yield easily when pierced with a fork.
10 - Allow the tagine to rest covered for 10 minutes before serving. Garnish generously with chopped cilantro.

# Notes:

01 - Red potatoes can be substituted for Yukon Gold varieties with similar results.
02 - For a non-vegan variation, substitute chicken broth for vegetable broth.
03 - A pinch of saffron threads added to the broth enhances the authentic Moroccan flavor profile.
04 - To prepare ahead, store sliced potatoes submerged in cold water to prevent oxidation and refrigerate the prepared spice mixture separately.

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