Another tagine recipe for you…

The Nigella Lawson tagine has been one of the Chichester Cookshop best sellers over the late December – early January period. As it has been so popular with our customers I thought I would find another recipe for everyone to try.

Here is a James Martin recipe for a vegetarian tagine that was featured on BBC’s Saturday Kitchen. It looks absolutely yummy and ideal for those trying to lose a few pounds and detox after a seasonal binge.

If you don’t have a tagine yet, have a look at Nigella Lawson’s Flameware range. It’s beautifully crafted and ideal for oven to table cooking.

Sweet Potato Tagine with Lemon Couscous by James Martin
Serves 4

Ingredients for tagine
2 tbsp olive oil
1 onion, thickly sliced
2 garlic cloves, finely chopped
1 tsp ras el hanout
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
2 tbsp honey
½ tsp saffron
200ml/7fl oz water
40g/1½oz preserved lemon, finely chopped
125g/4½oz dried apricots, halved
110g/4oz green olives, stones removed
40g/1½oz whole almonds
1 small bunch coriander

Ingredients for couscous
200g/7oz couscous
2 tbsp extra virgin olive oil
10g/½oz preserved lemon, rinsed, drained, pulp removed, flesh finely chopped
½ lemon, juice only
2 tbsp chopped fresh coriander leaves, to serve

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.

Add all of the spices and fry for one minute.

Add the sweet potatoes and stir well.

Add all the remaining ingredients, except the coriander, stir well and bring the mixture to a simmer.

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.

For the couscous place the couscous into a heatproof bowl and pour over enough boiling water to cover the couscous by 1.5cm/½in.

Add the olive oil, preserved lemon and lemon juice and a pinch of salt. Stir well, then cover with cling film and set aside for 3-5 minutes, or until all the liquid has been absorbed.

Remove the cling film and fluff the couscous up with a fork. Season, to taste, with salt and freshly ground black pepper.

To serve, spoon some couscous onto each plate. Spoon the tagine onto the couscous and sprinkle over the reserved coriander leaves.

Sarah