Wednesday, 18 January 2017

Chicken Tagine (without the actual tagine equipment!)


I can't believe it has been so long since I posted on my blog! So Christmas sort of got in the way and then so did New Year and then so did my new job which I only started last Monday so in all that time, although I have cooked a LOT of food, I haven't actually found the time to blog about any of it.

Well tonight I am - and I'm making a chicken tagine. I watched Rick Stein's Long Weekends programme last night and he was in Thessaloniki (somewhere I have actually been before in my limited travel of the world) and he was cooking some dishes that reminded me of dishes like tagines due to the spices he and the restaurants he went to were using. I haven't made a tagine for ages and considering we had lamb on Sunday I thought I'd try one with chicken tonight instead.

So here it is; a simple chicken tagine that doesn't take 8 hours to marinate but will probably need around 1 and a half hours to prep and cook instead.

What you'll need:
2  tbsp tomato puree
2 tbsp coconut cream
1 x tbsp chilli paste (harissa would be good but you can adjust to your spice preference and pick a hotter or milder paste)
6 boneless chicken thighs
1 large white onion, finely chopped
1 tsp turmeric
1 tsp ground cumin
1 tsp ground cinammon
(a few chilli flakes if you'd like - this is optional and depends, again, on how spicy you like your food)
500ml chicken stock
400g tin chopped tomatoes
130g tin of chickpeas
100g raisins
200g couscous (to serve)


How to make it:
1. Combine the tomato puree, coconut cream, peanut butter and chilli paste. Put the chicken thighs in a bowl and then rub the marinade over them. Cover the bowl and place in the fridge for 30 minutes.
2. Heat a bit of oil in a casserole dish and add the onion. Cook the onion until soft and then add the chicken to the pot. Cook for about 5 minutes and then add the spices and stir them in.
3. Add the chopped tomatoes, chicken stock and raisins and then simmer, uncovered, for 45 minutes.


4. Add the chickpeas and cook for a further 15 minutes
5. Serve straightaway on a bed of couscous.

And that's it! Enjoy! (and I promise I won't be such a stranger from now on!)

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R x

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