Baby Potato and Jackfruit Tagine
Experience the fusion of hearty and zesty flavors in this vegetable-forward twist on the classic Moroccan chicken tagine. Featuring jackfruit for meatiness and baby potatoes for creaminess, this dish is enriched with warm spices, preserved lemons, olives, and a touch of dried apricots for sweetness.
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Servings: 6 servings
Ingredients
For the Tagine
- 4 medium cloves garlic - peeled
- 2 medium shallots - peeled and halved
- 2 tbsp 12 g grated fresh ginger
- 1 cup 8 g fresh cilantro, leaves and stems
- 1½ tbsp 12 g Ras el Hanout(see Note)
- ½ tsp saffron
- 3 tbsp 45 ml extra virgin olive oil
- 2 20-oz [585-g] cans of young green jackfruit in brine, drained then sliced into thin strips
- 1½ lb 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
- ¼ cup 48 g dried apricots, thinly sliced
- 1 tsp sea salt
- ½ tsp white pepper - optional
- 2 tbsp 30 ml lemon juice
To Serve
- Pomegranate arils
- Chopped fresh parsley
- Cooked couscous or other cooked grain
- Pita bread
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
Notes
If 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
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