A tagine is magical: you put everything inside, and when it comes out of the oven, you are always amazed by the result.
Preheat the oven to 180°C.
Peel the potatoes and cut them into thin slices. You can parboil them for added safety. Cut the bell pepper into strips. Thinly slice the shallot and chop the tomatoes into pieces. Peel the ginger and cut it into tiny cubes. Chop the chives.
Arrange all the ingredients nicely in the tagine. Season at different levels with coarse salt and pepper. Top with lemon slices. I do not peel the garlic: those who want to eat it can easily find it, and it is exquisite. Meanwhile, those who dislike it can choose not to eat it.
To finish, bake the tagine for about 1 hour. Add the cream at the very end, just long enough for it to heat. Serve directly at the table.
0 servings
2
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