Moroccan Potato Tajine Recipe

Bring the first set of ingredients to boil in a wide heavy pot. Reduce the heat to medium and cook covered for 30 minutes.
Stir in the parsley, lemon juice, zest and cilantro.

With a slotted spoon, transfer all ingredients to a platter, leaving mostly the cooking liquids. If they are too thin, reduce a few minutes on a high flame until the sauce thickens to the consistency of maple syrup, and pour evenly over the dish. Serve hot. Room temperature OK too.
Makes 6 servings.

Variations:

• Use 2 large heads fennel, cut in thin wedges, instead of, or in addition to, the potatoes. Proceed just as above.
• Use a large head celery root, cut into 1" cubes, instead of, or in addition to, the potatoes. Proceed just as above.
• Use a dozen frozen and thawed artichoke bottoms, larger ones quartered, instead of, or in addition to, the potatoes. Proceed just as above.
• Make this a chicken main dish. Cook the dish with chicken pieces. Proceed just as above, cooking the dish a little longer  if necessary until the chicken is tender.
• Make this a fish main dish. Add sliced salmon or other thick-sliced fish, or tilapia fillets, all boneless, after about 15 minutes. Proceed just as above.
• Make this a vegetarian main dish. Add extra firm tofu or tempeh, diced, or two cups cooked chickpeas. Proceed just as above.