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Moroccan batata mchermla with prawns (potatoes, greens and prawn stew)
Serves 4 - 6
Easy
Prep:
Cook:
This warming stew, inspired by Moroccan batata mchermla, pairs prawns and greens with potatoes and preserved lemon in a spiced chermoula broth
Skip to ingredients
- 3 tbsp olive oil
- 20g coriander, leaves and tender stems finely choppedplus extra to serve
- 3 garlic clovesminced or pressed
- 2 tbsp lemon juice
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tbsp honey
- 2 tbsp tomato purée
- 500g potatoespeeled and cut into 2.5cm pieces
- 200ml vegetable stock
- ½ small preserved lemonfinely chopped
- 200g chardcut into 1cm strips
- 350g raw prawnsshelled and deveined
- Greek yogurt and breadto serve
Nutrition: (6)
- kcal166
- fat4g
- saturates1g
- carbs23g
- sugars3g
- fibre2g
- protein9g
- salt1.4g
Method
step 1
Heat the oil in a large pot over a medium-low heat. Add the coriander, garlic, lemon juice, paprika, cumin, honey and 1¼ tsp of fine sea salt. Stir to combine and cook for 2-3 mins until fragrant. Add the tomato purée and cook, stirring constantly, for 3 mins until it darkens slightly.
step 2
Add the potatoes, mix to coat with the spices, pour in the stock and bring to a boil. Cover, reduce the heat to medium-low and let it simmer for 15 mins until the potatoes are nearly cooked – they should feel soft on the surface but still slightly firm in the middle when pierced with a fork. Stir the pan halfway through to ensure even cooking.
step 3
Add the prawns, chard and lemon, increase the heat to medium, cover and cook for 3-5 mins until the prawns and the potatoes are cooked and the chard is wilted. The potatoes should now feel tender when pressed with a fork.
step 4
Sprinkle with coriander and serve with yogurt and bread on the side to soak up all the juices.
