Batata Bayda Marka B Djej Wel Khal – Tagine de Pommes de Terre au Poulet Sauce Blanche au Vinaigre

This traditional dish from Morocco is a delicious blend of chicken, potatoes, spices and white vinegar sauce. The potatoes are cooked until tender and the chicken is simmered in the sauce. Serve this over couscous for a complete meal.

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 chicken thighs, skin removed and cut into pieces
  • 2 potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup white vinegar
  • 2 tablespoons fresh parsley, chopped (optional)

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the cumin, coriander, paprika and cayenne pepper and cook for 1 minute more.

Add the chicken and potatoes to the pan and stir to combine. Pour in the vinegar and bring to a boil. Reduce heat to low and simmer for 15 minutes or until the chicken is cooked through and potatoes are tender.

Serve with fresh parsley sprinkled on top, if desired.

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