Description
Moroccan Potato Tagine: My familys favorite stew! Tender potatoes & fragrant spices make this simple, flavorful dish perfect for a cozy night.
Ingredients
Scale
- Base Ingredients:
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups vegetable broth
- Flavor Boosters:
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 small cinnamon stick
- Salt and black pepper to taste
- Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lemon juice
- Optional Swaps:
- 1/2 cup pitted green olives
- 1 (15-oz) can chickpeas, rinsed and drained
Instructions
- Sauté the Aromatics: First up, get a good heavy-bottomed pot or your actual tagine heating with a glug of olive oil over medium heat. Toss in your chopped onion and let it soften, stirring occasionally, until it’s translucent and smells sweet, about 5-7 minutes. This is where the magic begins, honestly. Then, add your minced garlic and grated ginger. Stir it all around for just a minute until you can really smell that amazing aroma – don’t let the garlic burn, I’ve made that mistake, and it just makes everything bitter. Keep an eye on it!
- Toast the Spices: Now for the good stuff! Add your cumin, turmeric, smoked paprika, and ground coriander to the pot. Stir them into the onion and garlic mixture, letting them toast for about 30 seconds to a minute. You’ll notice the most incredible fragrance filling your kitchen; it’s honestly one of my favorite parts of making this Moroccan Potato Tagine. This step really wakes up the spices and deepens their flavor. Just be careful not to burn them – a quick stir is key!
- Build the Stew Base for Moroccan Potato Tagine: Next, carefully add your diced potatoes and the canned diced tomatoes (undrained!) to the pot. Give it a good stir to coat everything with those lovely spices. Then pour in your vegetable broth and drop in that cinnamon stick. Bring it all to a gentle simmer. This is where the flavors really start to marry and mingle. I always take a deep breath here, enjoying the developing aromas.
- Simmer to Perfection: Once it’s simmering, reduce the heat to low, cover the pot, and let your Moroccan Potato Tagine cook for about 25-30 minutes. You want those potatoes to be fork-tender, but not falling apart. This is not a race, let it do its thing! I’ve definitely rushed this step before, only to find crunchy potatoes. Patience, my friend, patience is a virtue here. Give it an occasional stir to make sure nothing is sticking to the bottom.
- Finish with Freshness: When the potatoes are tender, remove the cinnamon stick – you’ve extracted all its goodness. Stir in the fresh chopped cilantro and a squeeze of fresh lemon juice. This really brightens up the whole Moroccan Potato Tagine and adds a lovely zesty counterpoint to the rich spices. Taste and adjust seasonings here; maybe a little more salt or pepper is needed. Sometimes I add an extra squeeze of lemon because I just love that tang.
- Serve Your Moroccan Potato Tagine: Ladle your beautiful, aromatic Moroccan Potato Tagine into bowls. It should be a comforting, hearty stew with tender potatoes swimming in a rich, spiced tomato sauce. Garnish with a little extra fresh cilantro if you’re feeling fancy, or just because it looks pretty! The smell should be incredible, earthy yet fresh. This is honestly one of those dishes that tastes even better the next day, if there’s any left!