If you’re wanting something different but hearty to try, then you have to try this slow cooked Moroccan potatoes with lemon.
I went on a bit of a spending spree the other day on spices with all the intention of trying something a little more intricate than I would normally cook. However, later on that afternoon I got a craving for potatoes for dinner. Straight away I jumped out of the chair thinking how can I use some of the spices I got, then remembered a similar slow cooked Moroccan potatoes dish.
I recall having something similar at a restaurant a few months back and I wanted to try to make it with my own twist. As you know, I’m a big fan of the slow cooker and grabbed it out of the cupboard and the prep began. You may have noticed that unlike past slow cooker recipes I have done, this time I’m pre frying some of the ingredients. The reason for this is purely to bring out all the delicious flavours they have as well as coat the potatoes with those amazing flavours. The rest is as per a normal slow cooked recipe where you put it all in, set your cooker and then just enjoy the smells that are going through your house while she cooks away.
This is such a moreish dish with a citrus twist. The European in me couldn’t resist having some sour cream on top. Remember, potatoes and sour cream are like best friends. Even with the Moroccan flavours, it adds to the dish to give it a beautiful hearty taste. I guarantee you will go back for seconds. It makes a fantastic side but can hold its own just as is. Enjoy!
Slow Cooked Moroccan Potatoes with Lemon
Course: DinnerCuisine: Moroccan4
servings15
minutes3
hours30
minutesIngredients
3 3 cloves of garlic chopped
2 2 red chillies chopped
1 tsp 1 ground cumin
1 tsp 1 ground coriander
1/4 cup 1/4 olive oil
2 2 onions sliced
1 kg 1 washed potatoes cut into 5cm slices
3 cups 3 vegetable stock
1 1 lemon rind grated & juiced
Salt & pepper to taste
Fresh chopped parsley for garnish
Sour Cream for Garnish
Directions
- Heat the oil in a fry pan on medium to high heat.
- Add onions, garlic, chillies, cumin & coriander and cook it for approx 2 minutes.
- Stir in the potatoes, lemon rind & juice.
- Transfer to the slow cooker.
- Add the stock then salt & pepper to taste.
- Cover the lid & cook high for 3 1/2 hours or until the liquid has reduced & the potato is nice & tender.
- Plate up & garnish with a dollop of sour cream & sprinkle some fresh chopped parsley.
- Serve & Enjoy!
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Great recipe. My sauce was still a little thin for my liking but it was still yummy.
Sometimes the temperatures between the different brands of slow cookers can vary. If you try it again maybe let it cook for another half hour to an hour depending on how thick you like your sauce.
Great Recipe.