Sweet Potato Tagine with Lemon Couscous
I first cooked this recipe to get me and Spike into the groove for our Morocco trip (like we needed any help) and I cooked it again for my friends a few weeks ago, in my brand-new tagine straight out of the Marrakechi souks. It’s a based on a James Martin Recipe from the BBC website, but as always, I have adapted it in my special Kinchin-way (I really can’t stick to recipes, it feels like cheating). I think this serves two. Normal folk may think it serves four. I’m not usually a huge fan of fruit in savoury food, but please add the apricots…LUSH!
For the tagine: 2 tbsp olive oil 1 onion, thickly sliced 2 garlic cloves, finely chopped, ½ tsp ground cinnamon, ½ tsp ground ginger, ½ tsp smoked sweet paprika, ½ tsp ground cumin, ¼ tsp freshly ground black pepper, 1kg/2lb 4oz sweet potatoes, peeled and cut into large chunks, 1 x 400g/14oz can chopped tomatoes, 1 x 400g can of chick peas, 2 tbsp sundried tomatoes, 2 tbsp honey, ½ tsp saffron, 200ml/7fl oz water, 40g/1½oz preserved lemons, finely chopped 125g/4½oz dried apricots, halved, 110g/4oz green olives, stones removed, 40g/1½oz whole almonds, 1 small bunch coriander.
For the couscous: 200g/7oz couscous 2 tbsp extra virgin olive oil 10g/½oz preserved lemons, rinsed, drained, pulp removed, flesh finely chopped ½ lemon, juice only 2 tbsp chopped fresh coriander leaves, to serve
1. For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. 2. Add all of the spices and fry for one minute. 3. Add the sweet potatoes and stir well. 4. Add all of the remaining ingredients, except the coriander, stir well and simmer. 5. Chop the coriander 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. Or use your tagine!
6. For the couscous, place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in. 7. Add the olive oil, preserved lemon and lemon juice and a pinch of salt and pepper. Stir well, then cover and set aside for 3-5 minutes, or until all the liquid has been absorbed. 8. Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper. 9. To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves. Serve with yoghurt and roast tomatoes. Play some North African Desert Blues and enjoy…Happy New Year folks and thanks for reading my blog in 2012. Stay tuned as I plan to have my own TV show in 2012…! X