Description
Moroccan potato tagine brings North African warmth to your kitchen, combining earthy spices and tender potatoes in a comforting one-pot wonder. Hearty flavors and aromatic herbs invite you to savor a delicious journey through Moroccan culinary traditions.
Ingredients
Scale
Main Ingredients:
- 4 medium Yukon Gold potatoes (1 lb / 454 g), sliced
- 3 large plum tomatoes (3/4 lb / 340 g), sliced
- 2 medium carrots, thinly sliced diagonally
- 1/2 large onion, sliced
- 6 large garlic cloves, sliced
Spices and Seasonings:
- 1 tablespoon harissa paste
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Liquids and Oils:
- 1/4 cup olive oil
- 1/2 cup vegetable broth
- 2 tablespoons chopped cilantro
Instructions
- Craft a vibrant spice blend by whisking olive oil with harissa paste, coriander, cumin, ginger, and turmeric into a fragrant marinade.
- Thoroughly coat potato slices in the aromatic spice mixture, ensuring each slice is evenly seasoned.
- Create a rustic layering foundation in a round baking dish by spreading a base of thinly sliced onions.
- Arrange the first layer of spice-coated potatoes over the onions, nestling them gently into position.
- Disperse minced garlic cloves across the potato layer, allowing their pungent essence to infuse the dish.
- Strategically place fresh tomato slices and carrot pieces to create colorful, textural strata.
- Sprinkle a delicate layer of salt and freshly ground pepper to enhance the vegetable medley’s natural flavors.
- Repeat the layering process, building a harmonious vegetable landscape with the remaining ingredients.
- Drizzle any residual spice mixture over the top, ensuring maximum flavor penetration.
- Carefully pour vegetable broth around the edges, creating a moisture-rich cooking environment.
- Seal the baking dish tightly with aluminum foil to lock in steam and preserve the vegetables’ tenderness.
- Roast in a preheated oven at 350°F for approximately 90 minutes, allowing the potatoes to become perfectly tender.
- Remove from oven and let the tagine rest, covered, for 10 minutes to allow flavors to meld.
- Garnish with freshly chopped cilantro and serve directly from the baking dish for a rustic presentation.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for best texture and ability to hold shape during slow cooking.
- Adjust harissa paste quantity based on personal heat tolerance, starting with less and tasting before final layering.
- Toast whole spices before grinding to enhance their deep, aromatic flavors and create more complex taste profile.
- For vegetarian or vegan version, ensure vegetable broth is plant-based and skip any potential dairy garnishes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15.5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg