Marinated olives are a fine staple to have on hand for hors d'oeuvres and then you can make this delicious Algerian stew. Marinate green olives in lemon juice with strips of lemon zest for at least two days. If you are enamored of tiny new potatoes and like the idea of round potatoes with round olives, you can parboil small new potatoes until partially cooked and use them in a place of sliced larger potatoes.
Warm the olive oil in a tagine and saute the onion for about 5 minutes over medium heat. Add the potatoes, paprika, bay leaf, and cayenne pepper, if using. Sprinkle generously with pepper. Cover the potatoes halfway with water. Cover and cook for 15 minutes. Add the olives and cook for 10 minutes longer.
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 6|
|Calories from Fat: 69 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 594.5mg||20 %|
|Potassium 848.2mg||22 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 30.7g|
|Protein 4.5g||6 %|
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Calories per serving: 224
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