MOROCCAN CHICKEN TAGINE
Serves 4
My Mum has made this for years and it’s delicious!!!! Whenever the cold weather hits, this is a dish that I instantly feel like. It’s so comforting and moreish!!!
Ingredients:
2 tbsp olive oil
1kg chicken thighs, skin removed, cut into 3pm strips
2 brown onions, thinly sliced
2 cloves garlic, finely chopped
1 tsp cumin seeds or ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground turmeric
3 cups chicken stock
1/2 cauliflower, florets chopped
2 zucchini, sliced
Toasted flaked or silvered almonds (optional)
Method:
Preheat oven to 180 degrees Celsius.
Place a large oven proof saucepan onto high heat. Add half the olive oil and heat for 30 secs. Add the chicken pieces in batches and brown them on each side for 2-3 minutes. Remove and set aside.
To the same pot, add the remaining olive oil, add the onion and cook, stirring, for 2-4 minutes. Add the garlic and story for 1-2 minutes. Add all the spices and cook, stirring for 2-3 minutes. Place the chicken pieces back into the pot. Then add the stock. Cover with the lid and place in the oven for 1.5 hours.
Remove the lid and add the cauliflower and zucchini, stir through the tagine. Place the pot back into the oven for another 30 mins approximately or until the vegetables are soft and cooked through.
If too much liquid evaporates, just add a little more stock when you add the veggies.
Serving suggestion: I LOVE tagine with couscous. So I make 2 cups of wholemeal cous cous. Then when it’s ready, add a drizzle of olive oil, 1/4 cup of currants and season well.