Ragoût of Potatoes and Swiss Chard
Maraqat Batata
Region: Tunisia
Category: Stews
Season: Winter
Difficulty: Easy but long cooking time

Tunisian cooks make a wide variety of stews in a vessel called a tagine. These are closer to the dry stews that the French call étouffée. What this means is that the liquid used derives mostly from the ingredients themselves. In Tunisia, a tagine or stew is cooked in the shallow earthenware vessel with its conical lid also called a tagine, although the stew itself is called either a tagine or a maraqa, which means ragoût. This Tunisian ragoût of potatoes and Swiss chard is usually made with small bits of mutton in the dish, but this version has no meat.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 1 1/2 hours

6 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 large garlic cloves, finely chopped

1 tablespoon tomato paste dissolved in 3/4 cup water

1/2 teaspoon ground coriander seed

1/2 teaspoon ground caraway

1/2 teaspoon ground cumin

1/2 teaspoon tābil

1/4 teaspoon cayenne pepper

1 tablespoon harīsa

1 pound baby fingerling potatoes, cut in half or Yukon Gold, cut into small cubes

1 1/4 pound Swiss chard, heavy stems removed, sliced

Salt and freshly ground black pepper to taste

1. In an earthenware tagine (preferably) or a flameproof casserole, heat the olive oil over high heat, then cook the onion and garlic, stirring, until soft, about 10 minutes with earthenware and less with the casserole. (If using earthenware and if it is not flameproof, or if you don't know, you will need to use a heat diffuser. Earthenware heats up slower but retains its heat longer than non-earthenware casseroles. When using earthenware, food may cook slower at first and then cook very quickly while retaining its heat, so adjust accordingly).

2. Add the tomato paste and water, coriander seed, caraway, cumin, tābil, cayenne pepper, and harīsa, stir, and cook until the sauce is thicker, about 5 minutes. Reduce the heat to low and add the potatoes and Swiss chard. Cover so the chard wilts and as soon as it does, stir, season with salt and pepper, cover again and simmer, turning now and then, until the potatoes are tender, 1 to 1 1/4 hours. Sprinkle the cilantro on top and serve from the tagine.

Variation:  If you wish to add meat, add 1/2 pound diced lamb at the start of the preparation.

Note: 

Posted: 05/01/2014

Needed Recipes:

Harisa

Tabil- A Tunisian Spice Mix

Related Recipes:

Stuffed Meatballs in Spicy Tomato Sauce