January 14, 2019
One of my family’s favourite recipe. You can combine it with the protein of your choice. I cook the protein separately and add it just before eating so it can soak some of the juices. My husband loves to eat it with bread, I think he eats almost everything with a fresh baguette. I am a rice lover, so I often make rice for myself. My children are still too young to have a preference.
This is the recipe for my lemon tagine!
Lemon & Olives Tagine ♡
- Olive oil (or your favorite cooking oil)
- 1 lemon
- 1 medium Onion
- 4 cloves of garlic (I love garlic, but you can put a little less or none if you don’t)
- 2 table spoon of Harissa
- 1 table spoon of Dijon mustard
- 2 table spoon of Ras Al Hanout spices
- 1.5 liter of home made stock of your choice
- 1/2 kilo of potatoes (I often use new potatoes)
- 1/2 cup of olives (your choice of black or green, I use both)
- Parsley and or coriander
- I start by squeezing the juice of the lemon. I cut out the lemon skin and keep it for later. Put the lemon in a bowl and add the Harissa, Dijon mustard, 1 table spoon of Ras Al Hanout and crush garlic. I mix well and add the stock before letting the flavors mingle for a while.
- Cut the onion and reserve. In your pan, put a little olive oil over low to medium heat, add the safran until fragrant. Make sure not to burn it. Add the onion and let it sweat for 5 to 10 minutes. Add the remaining Ras Al Hanout, olives, lemon skin and potatoes. Stir for a few minutes and add your previously made mixture. I let it cook over low heat for at least 1 hour to build up the flavors. Cut the fresh parsley and or coriander and add few minutes before serving.
A few months every year I don’t eat meat and this recipe also suits vegetarians. My husband remains a meateater so that is why I cook the meat or fish separately. We like the combination of either chicken, trout or salmon with the tagine. I usually use chicken tenderloin with this recipe, but you can also add drumsticks (before adding the mixture), it will be delicious.
You can add any root vegetables you like and artichokes. Eat it with quinoa or couscous.