I just tried making this and I must say, yum yum yum. It’s not that difficult to make and the explosion of flavors is incredible. Even while making the marinade, my nose was already loving all the pungent scents wafting in the air.
Chicken tagine makes a fantastic and filling midweek supper when served with herb-scented couscous. Nice to serve for a relaxed party too.
Serves 4
Ingredients
For the tagine
450g/1lb boneless and skinless chicken pieces cut into chunks
tsp ground ginger
1tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tbsp ground cinnamon
1 ½ tsp cayenne pepper
2 tbsp olive oil
1 large onion, grated
2 garlic cloves, crushed
100g/4oz ready-to-eat dates cut in half
25g/1oz flaked almonds
1 tsp clear honey
½ tsp saffron strands, soaked in a little warm water
300 ml/½ pint fresh chicken stock – from a carton is fine
400g/14 oz can chopped tomatoes
2 tbsp chopped mixed fresh coriander and flat leaf parsley
Greek-style yoghurt and fresh coriander leaves, to garnish
For the herb-scented couscous
225 g couscous
4 tbsp extra virgin olive oil
Juice 1 lemon
225ml fresh chicken or vegetable stock
4 tbsp chopped parsley and mint
Salt and pepper
To make the couscous, place the couscous in a large bowl and add the oil and lemon juice. Mix well, ensuring that all the grains are coated. Heat the stock in a small pan and season generously. Pour over the couscous, stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. The couscous can be left like this for up to 4 hours. When ready to serve, season the couscous to taste and place in a pan to reheat for a couple of minutes, stirring continuously with a fork. Stir in the herbs just before serving.
2 Heat the oven to 150C/300F/Gas2. Place the ginger, black pepper, cinnamon, ground cumin, ground coriander and cayenne in a small bowl and mix to combine, then tip half into a large bowl. Add the chicken pieces and toss until evenly coated.
3 Heat a large casserole dish and add half the olive oil. Tip in the chicken and cook over a fairly high heat until evenly browned, then tip onto a plate. Add the remaining olive oil to the casserole and stir in the remaining spices and the onion, and then cook for 6-8 minutes, stirring occasionally.
4 Stir in the garlic and continue to cook for 2-3 minutes or until the onion is softened but not browned, stirring occasionally.
5 Return the browned chicken pieces to the casserole with the dates, almonds, honey, saffron mixture, chicken stock and chopped tomatoes. Bring to the boil, then transfer to the oven and cook for 1 hour until the chicken is completely tender but holding its shape and the sauce has thickened.
6 To serve, transfer the chicken to a tagine or large dish and sprinkle over the coriander and parsley. Serve hot with the herb-scented couscous and garnish with the yoghurt.
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