Chicken Tagine
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MARINADE
2tsp harissa paste
2tsp paprika
1tsp ground cinnamon
1½tsp turmeric
1tsp ground cumin
½tsp ground coriander
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8 chicken thighs (skin & bone in)
Sea salt, pepper & olive oil
1tbsp vegetable oil
1 large red onion (finely chopped)
1 thumb of ginger (finely chopped) or ½tsp ground ginger
4 garlic cloves (crushed)
1 lemon (zested & juiced)
50g flour
2tbsp honey
6 pitted dates (quartered)
100g dried apricots (quartered)
300ml chicken stock
1x400g tinned tomatoes
1x400g tinned chickpeas (drained)
A handful of mint (finely chopped)
A handful of parsley (finely chopped)
A handful of toasted flaked almonds (optional)
Giant couscous / Bulgur wheat
Mix the marinade ingredients together in a bowl. Then pat the chicken pieces dry with kitchen towel and place in a large bowl/dish. Season with sea salt and pepper and drizzle with olive oil, then mix in half the marinade mixture. Cover with cling film and chill in the fridge for at least two hours.
COOKING OPTIONS
Option 1: Simmer on the stove on a low heat for 1 hour.
Option 2: Preheat the oven to 160°C/Fan 140°C/Gas 3 and cook for 1½ hours.
Heat the vegetable oil in the base of a heavy-based casserole dish. Working in two batches, put the chicken in skin side down and cook without moving it until the skin is golden and crisp, about 5 to 7 minutes per batch. Set the chicken aside.
Pour off any excess rendered fat so that only a little remains and add the onions, fry for 2 minutes to soften then add the ginger and garlic. Cook for a further 2 minutes, until softened and golden. Add in the second half of the marinade mix, lemon zest and flour and stir for 1 minute until fragrant.
Finally add the honey, dates, apricots and tinned tomatoes and bring to the boil. Reduce the heat and place the chicken pieces back in the dish, skin side up.
Option 1: Place a lid on the pan and reduce the heat to low and leave to simmer for 1 hour. Option 2: Place a lid on the pan and move to a low heat oven for 1½-2 hours.
Once the chicken has cooked, on a low heat stove stir in the chickpeas, lemon juice and fresh herbs then stir. Add more seasoning to taste.
Serve on a bed of giant couscous or bulgur wheat, top with the flaked almonds and serve with fattoush or green beans.
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