Saffron Potato Tagine Recipes

Steps:

• Cook the potatoes in boiling salted water for 8 - 10 minutes Drain and set aside.
• Heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes Add garlic, spices, raisins and half the stock.
• Bring to boil and simmer for 5 minutes the stock should have reduced by about 50%.
• Add potatoes and remaining stock. Simmer for another 10 minutes until everything has warmed through and the sauce has thickened.
• Season if desired and stir in the fresh herbs. Serve with cous cous.

Steps:

• Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.
• Note: Let the cubes sit in the fridge for at least 1 hour before cooking.
• Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
• Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
• Uncover the tagine, stir in the tomato & another cup of water if needed.
• Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.

Steps:

• Heat oil in a saucepan over medium heat.
• Add the onion and garlic, stirring for a few minutes until onion is translucent.
• Add chicken and lightly colour, stirring. Remove from pan.
• Add carrots, capsicum, and spices.
• Stir dry to toast.
• Once a nice aroma comes from the pan, add 1/2 cup of water.
• Cook stirring occasionally for 5 minutes.
• Add remaining ingredients.
• Cover and simmer over a medium heat for 30 minutes until veggies are tender.
• Stir frequently during cooking, to prevent catching on the bottom.
• You may need to add additional water.
• Serve with couscous.
• NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
• Make sure you rinse the excess salt off and dry well in that case.

Steps:

• Pat the chicken pieces dry with paper towel. Heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides. Remove and set aside.
• Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the pan keeping the other half cup to one side and add it if you think it is to dry. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and cut the potatoes into quarters and add to the pan, spooning the sauce over as you lay them inches once the pan is boiling turn down to a simmer and cook until chicken is no longer pink. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

Steps:

• 1. Peel the potatoes and thickly slice into a bowl of cold water.
• 2. In heavy saucepan set over moderate heat, cook the grated onion in olive oil until melting, 3 to 4 minutes. Add the tomato, ginger, paprika, cumin, and garlic. Cook, stirring, for 2 more minutes.
• 3. Drain the potatoes and add to the pan with the thinly sliced onion, the bay leaf, and the fresh lemon quarter. Toss to coat the potatoes, onion, and lemon quarter with the parsley, cilantro, and salt to taste. Add the saffron and 1 1/2 cups hot water and bring to a boil. Reduce the heat to very low and simmer until the potatoes are tender, about 40 minutes.
• 4. Use a slotted spatula to transfer to a covered serving dish to keep warm. Discard the lemon. Add the olives to the liquid and boil until the pan juices are reduced to a thick sauce. Correct the seasoning, pour over the potatoes, and garnish with the preserved lemon.
• Paula Wolfert shares her tips with Epicurious:
• • To grate tomatoes: Halve and gently squeeze to remove the seeds. Grate the tomato halves, cut side facing the coarsest side of a box grater or flat shredder. You will be left with just the tomato skin on your hand; discard.
• • Wolfert recommends cooking this dish the way Moroccans traditionally do: in a clay pot such as a Mexican cazuela or Moroccan tagine. The porous clay absorbs liquid from the dish, then slowly releases steam as it heats, which results in a more flavorful, juicy dish. Moroccan tagines are available at www.tagines.com. A note of warning: Clay pots are sensitive to rapid temperature changes, which can cause cracking. Don't put anything hot in a cold tagine or anything cold in a hot tagine. Consider investing in a flame-tamer or heat-diffuser (a metal plate that's placed over the burner) to distribute heat evenly.

Steps:

• Heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes.
• Add all of the spices and fry for one minute.
• Add the sweet potatoes and stir well.
• Add all the remaining ingredients, except the cilantro, stir well and bring the mixture to a simmer.
• Chop the cilantro stalks, reserving the leaves for later, and add the stalks to the pan.
• Reduce the heat, cover with a lid, and simmer for 15-20 minutes, or until the sweet potato is just tender.