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Food, Food, Food

Chicken tagine

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INGREDIENTS
1 corn fed chook, jointed into 8 pieces
½ tsp saffron threads
250ml chicken stock warmed
2 onions, chopped
3-6 cloves garlic finely sliced
1tsp ground ginger
1tsp ground cumin
2 tspns cinnamon
¼ tsp ground cloves
2 tspns sumac
8-12 dates, seeded and roughly sliced
2 quarter segments of preserved lemon, finely sliced


Infuse the saffron in the warmed stock.  

Saute onions in oil until soft.  

Add the garlic, preserved lemon and spices and sauté for a minute or two.  

Add the jointed chicken and coat in the onion and spice mixture.  

Add the stock and saffron and bring to the boil.  

Place in a tagine if you have one, or if not, in a casserole dish with a lid and bake in the 180°C for 20 minutes.  

Turn oven off and leave closed for another 40 mins.  

Serve with vegetable couscous and garnish with finely chopped coriander. 

 

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  • IN THIS ISSUE
    • Fascinating Korea
    • Korean History
    • K-pop
    • Korean Mythology
    • Korean Folklore
    • Fairytales and Folk Tales
    • Street Food
    • In your corner
    • 4 Ways to Yummy
    • There will always be spring
  • FOOD Jan
  • LIFESTYLE
    • GARDENING >
      • Korean Gardens
      • Korean National Flower
      • Apartment gardening
    • TRAVEL Korea
    • Reader contributions
    • Indoor Fun Jan
    • BOOKENDS Jan
  • CONTACT US
    • SUPPORT SERVICES