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Moroccan batata mchermla with prawns (potatoes, greens and prawn stew)
- Nargisse Benkabbou
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 30 mins
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This warming stew, inspired by Moroccan batata mchermla, pairs prawns and greens with potatoes and preserved lemon in a spiced chermoula broth
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Try this batata mchermla with prawns (potatoes, greens and prawn stew), then discover Moroccan-inspired prawn rice bowl, guinea fowl tagine and Moroccan-inspired veggie soup.
This warming, lightly spiced stew is inspired by batata mchermla, a potato-based dish found in many Moroccan homes which translates to ‘potatoes in chermoula’. It’s very popular in Morocco. Here I give it a coastal twist with prawns and leafy greens for a lighter, more vibrant version that still delivers on comfort. The potatoes soak up the paprika and cumin infused chermoula-style broth, while preserved lemon adds brightness, and chard brings just the right amount of texture. It’s quick enough for a weeknight dinner but also layered with complex flavour to impress your guests.
Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood
Moroccan batata mchermla with prawns (potatoes, greens and prawn stew) recipe
Ingredients
Nutrition
-
3 tbsp olive oil
-
20g coriander, leaves and tender stems finely chopped
plus extra to serve
-
3 garlic cloves
minced or pressed
-
2 tbsp lemon juice
-
2 tsp sweet paprika
-
2 tsp ground cumin
-
1 tbsp honey
-
2 tbsp tomato purée
-
500g potatoes
peeled and cut into 2.5cm pieces
-
200ml vegetable stock
-
½ small preserved lemon
finely chopped
-
200g chard
cut into 1cm strips
-
350g raw prawns
shelled and deveined
-
Greek yogurt and bread
to serve
Nutrition: (6)
- kcal166
- fat4g
- saturates1g
- carbs23g
- sugars3g
- fibre2g
- protein9g
- salt1.4g
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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.
Discover more prawn recipes
Authors
Nargisse Benkabbou
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