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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
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES