Saffron Potato Tagine

1. Cook the potatoes in boiling salted water for 8 - 10 minutes Drain and set aside.

2. Heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes Add garlic, spices, raisins and half the stock.

3. Bring to boil and simmer for 5 minutes the stock should have reduced by about 50%.

4. Add potatoes and remaining stock. Simmer for another 10 minutes until everything has warmed through and the sauce has thickened.

5. Season if desired and stir in the fresh herbs. Serve with cous cous.

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Nutrient	Quantity
Total fats	28.8675 g
Protein	9.2549 g
Carbohydrates	146.612 g
Energy	817.8163 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2684 g
Water	308.9301 g
Aspartic acid	0.347 g
Calcium, Ca	187.6892 mg
Lutein + zeaxanthin	39.508 g
Fiber, total dietary	12.8216 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	97.802 g
Niacin	2.1873 mg
Vitamin A, RAE	8.084 g
Arginine	0.349 g
Riboflavin	0.3769 mg
Tocopherol, beta	0.03 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0001 g
Fatty acids, total saturated 20:1	0.0885 g
Glutamic acid	0.8598 g
Stigmasterol	0.06 mg
Sodium, Na	36.2377 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3451 g
Total lipid (fat)	28.8675 g
Manganese, Mn	1.5561 mg
Fructose	4.1415 g
Proline	0.0528 g
Fatty acids, total saturated 16:0	3.3833 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	3.2394 g
Choline, total	37.5857 mg
Fatty acids, total polyunsaturated 18:1 t	0.0017 g
Sugars, total	97.6293 g
Serine	0.0756 g
Fatty acids, total saturated 10:0	0.0258 g
Fatty acids, total saturated 18:0	0.5749 g
Vitamin B-6	0.8571 mg
Selenium, Se	3.377 g
Ash	3.9832 g
Fatty acids, total saturated 18:1 undifferentiated	19.8491 g
Pantothenic acid	0.6197 mg
Phenylalanine	0.0959 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.7186 mg
Betaine	0.638 mg
Thiamin	0.179 mg
Methionine	0.0106 g
Iron, Fe	6.7333 mg
Carbohydrate, by difference	146.612 g
Phosphorus, P	283.5806 mg
Folate, total	67.1024 g
Tocopherol, gamma	0.2457 mg
Alanine	0.0771 g
Valine	0.087 g
Fatty acids, total saturated 18:2 undifferentiated	2.9424 g
Glycine	0.0941 g
Carotene, alpha	0.72 g
Glucose (dextrose)	6.3154 g
Fatty acids, total saturated 14:0	0.0311 g
Zinc, Zn	1.328 mg
Isoleucine	0.0589 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	3.2109 g
Fatty acids, total saturated 14:1	0.0046 g
Tocotrienol, gamma	0.0015 mg
Fatty acids, total polyunsaturated 17:1	0.0387 g
Leucine	0.1043 g
Tocotrienol, alpha	0.1316 mg
Vitamin A, IU	168.03 IU
Folate, DFE	67.1024 g
Tryptophan	0.0499 g
Vitamin C, total ascorbic acid	29.3166 mg
Phytosterols	110.026 mg
Fatty acids, total polyunsaturated 18:1 c	0.0022 g
Fatty acids, total saturated 20:0	0.1147 g
Tyrosine	0.0544 g
Vitamin K (phylloquinone)	29.2106 g
Fatty acids, total saturated	4.182 g
Histidine	0.0493 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0024 g
Fatty acids, total monounsaturated	20.3262 g
Threonine	0.0771 g
Folate, food	67.1024 g
Fatty acids, total polyunsaturated 17:0	0.016 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	4.3614 mg
Fatty acids, total trans	0.0017 g
Fatty acids, total trans-monoenoic	0.0017 g
Magnesium, Mg	101.9976 mg
Lysine	0.1362 g
Potassium, K	1658.0801 mg
Cystine	0.0173 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	2	128	29.888	0.32
Potato	4	0	0	0
Vegetable stock	0.5 pint	0	0	0
Coriander	1 teaspoon	5.364	0.9898	0.3199
Turmeric	1 teaspoon	9.36	2.0142	0.0975
Raisin	5 ounces	428.0773	112.7176	0.652
Garlic Clove	2	0	0	0
cumin	1 teaspoon	7.875	0.929	0.4677
flat leaf parsley	2 tablespoons	0	0	0
saffron strand	0.5 teaspoon	0	0	0