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.
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.
