Chicken Tagine Recipe

Ingredients : Serves 4

1 teaspoon

1/4

1/2 teaspoon

1 kg

2 tablespoons

4 cloves

500 ml

2 large

80 g

85 g

80 g

2 tablespoons

Cumin seeds

Coriander seeds

Ground ginger

Ground turmeric

Ground cinnamon

Saffron threads

Chili flakes

Chicken thigh fillets, cut into halves

Olive oil

Onions, chopped

Garlic, crushed

Chicken stock

Tomatoes, peeled and seeded and roughly chopped

Fresh dates, pitted and quartered

Dried apricots

Almonds, blanched and toasted

Chopped coriander (cilantro), for garnishing

Method :

Heat a large frying pan over low heat and add the cumin and coriander seeds, ginger, turmeric, cinnamon, saffron and chili flakes.
Shake the pan over the heat for 1-2 minutes, or until the spices are aromatic, then transfer to a mortar and pestle or spice grinder, and grind to a fine powder.
Remove all the fat and sinew from the chicken. Sprinkle with the dry spice mixture, retaining any that is left. Heat the oil in the frying pan over medium heat and cook the chicken pieces in batches on both sides until lightly golden. Drain well on paper towels.
In the same pan, cook the onion over medium heat for 5 minutes, or until golden. Add the garlic, stock, tomato and remaining spice mixture. Add the chicken, bring to the boil, then cover, reduce the heat and simmer for 25 minutes.
Add the dates and apricots and cook for 25 minutes, or until the mixture thickens slightly. Season, then stir in the nuts.
Garnish with coriander, and serve with steamed couscous.
Traditionally served with harissa on the side.