FOOD + DRINK
A TOUCH OF
SPICE
SPICE UP YOUR LIFE AND BRING SOME ADDED WARMTH AS THE DAYS DRAW IN WITH THE KICKING HEAT OR SUBTLE FLAVOUR PUNCHES OF THESE DELICIOUS AUTUMN RECIPES .
Chicken Tagine Recipe by www . opiesfoods . com
Serves : 4 Prep time : 10 minutes Cook time : 55 minutes
Ingredients :
• 10 Opies Lemon Slices
• 2 Opies Stem Ginger Balls , finely chopped
• 12 chicken thighs , with the skin and bone
• 2 onions , thinly sliced
• 4 garlic cloves , thinly sliced
• 1 tin chopped tomatoes
• 1 tin chickpeas , drained
• 3 tbsp olive oil
• 3tsp harissa spice
• 1 / 2 tsp chilli flakes
• 1 tsp cumin
• 1 tsp turmeric
• 1 cinnamon stick
• 500ml chicken stock
• 10 apricots , halved
Method :
1 . Marinate the chicken thighs in the harissa with 1 tbsp of the olive oil , making sure that all the chicken is coated .
2 . Meanwhile in a casserole pot add the remaining olive oil , onions and garlic and cook over a medium heat until soft and the onions are just starting to brown . Sprinkle in the turmeric , cumin and chilli flakes and continue to fry for another minute . Next add the ginger , cinnamon and chickpeas and keep frying for another minute to really develop the flavours .
3 . Now add the tinned tomatoes , chicken stock and lemon , then turn the heat down and gently simmer .
4 . Turn the oven on to 200 ° C .
5 . Place the chicken onto a roasting tray and cook for 10 minutes , just to seal the chicken .
6 . Carefully place the chicken into the tagine , along with any juices from the tray . Place the lid on the casserole pot and return the pot to the oven .
7 . After 30 minutes add the apricots and return to the oven for a further 15 minutes .
Serve with couscous , fresh chopped parsley and a little mint .
TOP TIP :
For extra flavour , marinate the chicken for a couple of hours or overnight in the fridge .
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