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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
    • Abbreviations
    • X marks the spot
    • Alphabet questions
    • The finger alphabet
    • The printed word
    • Dyslexia
    • In your corner
    • Sequoyah
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • GARDENING
    • BOOKENDS
  • SUPPORT SERVICES
  • CONTACT US