Having an extensive family has it’s advantages. I can’t really think of many right this moment but I know there are some. No, seriously, the best thing about a big family is you know you’re going to get some useful kitchen implements, toys or utensils for Christmas or birthdays.
This Yuletide period I got, amongst many things, a tagine.
Now this I had to give a whirl. So I plumbed for a simple chicken tagine. Some quick Google-based research revealed many recipe variations, often including preserved lemon, olives, dates and so on; none of which I’m fond of so I made it all up again…
My eyes! My beautiful eyes!
For Chicken Tagine…
- 6 chicken thighs, bone in, skin on
- olive oil
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 1 small red chilli, sliced
- 1 large handful raisins or sultanas
- 2 handfuls sliced almonds
- small bunch fresh coriander
- 1 tin chopped tomatoes
- 1/2 pint chicken stock
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 2 tsp cinnamon
- 1 tsp saffron
- 2 tsp paprika
- 2 tsp ginger
Easy. First get a frying pan, heat some oil and fry the chicken, skin side down until it starts to go golden. Turn and cook for a few minutes more. Then drain and set aside (note: for a less oily version use chicken breasts, skin off).
Using the same pan, fry the garlic, onion and chilli until softened…
Add back the chicken, pour over the spices and add a spoon or two of the chicken juices. Stir around a bit to combine.
Put contents into the tagine.
Add the raisins and almonds and coriander (reserve a sprinkling of almonds and coriander).
Finally add the stock and tomatoes and give it a quick stir.
Cover and pop in the oven at about 180 centigrade for an hour and a half. Once done, sprinkle on the remaining almonds and coriander.
Serve with rice.
Well tasty. Not too spicy, rich and fruity. Like me. No really.