Chicken Tagine
FOOD + DRINK Full-On Flavour cont...
Chicken Tagine
Recipe by: Opies, bennettopie. com
Serves: 4 Prep time: 10 minutes Cook time: 55 minutes
Ingredients:
• 10 Opies lemon slices
• 2 balls Opies Stem Ginger, 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
• 3 tsp harissa spice
• ½ tsp chilli flakes
• 1 tsp cumin
• 1 tsp turmeric
• 1 cinnamon stick
• 500ml chicken stock
• 10 apricots, halved
Method:
1. Preheat the oven to 200 ° C. Marinate the chicken thighs in the harissa with 1 tbsp of 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. Place the chicken onto a roasting tray and cook in the oven for 10 minutes to seal.
5. Carefully place the chicken into the tagine, along with any juices from the oven tray. Place the lid on the casserole pot and return the pot to the oven.
6. After 30 minutes, add the apricots and return to the oven for a further 15 mins. 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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