Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
RIKI KASPI RECIPES
Moroccan Fish Tagine Potato & Preserved Lemon
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Moroccan Fish Tagine Potato & Preserved Lemon
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What You Need
- 1 Jar of Riki’s Moroccan Fish Tagine paste;
- 1 kg Fish (White Firm Flesh);
- 4 potatoes – Thinly sliced
- 2 onions – thinly sliced
- 3 tomatoes – Thick sliced
For garnishing:
- Riki’s preserved lemon – 2tbs finely chopped
- Mint – finely chopped
- Coriander – finely chopped
Instructions
- In an oven tray, spread bottom layer of thinly sliced potatoes, then place layers on top in the following order: Fish mixed with Tagine paste, Onion, Tomatoes
- Add 4tbs water & salt (Spread on top of tomatoes)
- Cover with aluminium foil
- Cook in oven 170c for 45 minutes (Or until potato & fish are cooked)
- Garnish with: Preserved lemon, coriander & mint and serve with couscous or rice
Related Products
What You Need
- 1 Jar of Riki’s Moroccan Fish Tagine paste;
- 1 kg Fish (White Firm Flesh);
- 4 potatoes – Thinly sliced
- 2 onions – thinly sliced
- 3 tomatoes – Thick sliced
For garnishing:
- Riki’s preserved lemon – 2tbs finely chopped
- Mint – finely chopped
- Coriander – finely chopped
Instructions
- In an oven tray, spread bottom layer of thinly sliced potatoes, then place layers on top in the following order: Fish mixed with Tagine paste, Onion, Tomatoes
- Add 4tbs water & salt (Spread on top of tomatoes)
- Cover with aluminium foil
- Cook in oven 170c for 45 minutes (Or until potato & fish are cooked)
- Garnish with: Preserved lemon, coriander & mint and serve with couscous or rice