Moroccan-Style Pilchard Tagine
A traditional North African stew originating from the tagine, a clay pot with a conical lid. This recipe combines the flavors of the region with the rich taste of pilchards.
Ingredients
- ●1 can (120g) Pilchardsdrained and flaked
- ●100g Dense olivespitted
- ●2 tsp Moroccan spice blend
- ●2 tbsp Olive oil
- ●1 Onionchopped
- ●3 cloves Garlicminced
- ●1 tsp Chopped fresh parsley
- ●2 tbsp Lemon juice
- ●0.5 tsp Salt
- ●0.25 tsp Black pepper
Instructions
- 1
Heat the olive oil in a large clay pot over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute.
- 4
Add the Moroccan spice blend and cook for 1 minute, stirring constantly.
- 5
Add the flaked pilchards, chopped olives, salt, and black pepper. Stir to combine.
- 6
Add the lemon juice and stir to combine.
- 7
Bring the mixture to a simmer and cook, covered, for 10-15 minutes or until the pilchards are cooked through.
- 8
Stir in the chopped parsley and cook for an additional minute.
- 9
Serve hot, garnished with additional parsley if desired.