Middle Eastern Chicken Tagine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Is it a tagine if not cooked in a tagine ? Delicious dish inspired by the spice mix known as Ras -al -Hanout . Ingredients:
2 tsp ground cumin |
2 tsp dried chilli flakes |
2 tsp cinnamon |
2 tsp ground coriander seeds |
1 tsp freshly ground black pepper |
2 tsp ground turmeric |
or if you have it or can buy it ,10 tsp ras-al-hanout spice mix |
2 tsp sea salt |
1 chicken about 3 & 1/2 lbs ,cut into 8 pieces |
1/2 cup olive oil |
3 inch piece of fresh ginger ,cut into matchsticks |
5 garlic cloves ,crushed |
2 tbsp tomato paste |
small amount saffron threads -optional |
5 sprigs of fresh thyme |
finely grated zest and juice of 1 lemon |
2 tbsp honey |
2 green chillis ,split lengthways |
1 large onion diced |
8 ozs dried apricots ,halved |
8 ozs dried dates ,pitted and halved |
1 large carrot diced |
2 chicken stock cubes |
1 cup dry white wine |
fresh mint sprigs for serving |
1 cup fresh shelled pistachio nuts |
couscous to serve |
natural yoghurt to serve |
Directions:
1. This is traditionally cooked in a tagine but I do it in a cast iron enamelled casserole dish
2. Heat your oven to 350 F .
3. Place the sea salt , spice mix and chicken pieces in a plastic bag and shake to coat .
4. Heat the oil in your chosen cooking pot .It needs to be hot to brown the chicken ,not stew it .
5. Add the chicken ,2 or 3 pieces at a time ,and brown all over .
6. Remove as browned and set aside .
7. Add the onion,ginger ,garlic ,and chilli and cook for 3 minutes ,stirring around .
8. Add tomato paste ,saffron threads,thyme ,lemon zest and juice ,honey ,apricots , carrot and wine .
9. Bring to a simmer ,stirring all the time .
10. Return the chicken to the pot
11. Crumble in the stock cubes and add just enough water to barely cover the chicken .
12. Cover and bring to the simmer again
13. Place in the oven and cook slowly till the chicken is tender
14. When ready ,stir through the pistachio nuts
15. Serve on a bed of couscous with mint sprigs as garnish
16. Finish off with a dollop of natural yoghurt on top .
17. If you use a tagine ,this will be cooked on the stove top obviously but I've never bought one ,preferring to use what I have in the kitchen already.
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