For those of you who know me, I'm a big fan of middle eastern/african/asian food! The aromatics and tastes are quite like no other cuisines. Back in Sept my Lamb Tagine was selected by Kerrygold and Rachel Allen for Rachel's Kerrygold Community E-recipe book. To say I was chuffed was a huge understatement!!!!!
Today I've recreated the tagine recipe, substituting the lamb for chicken and adding chickpeas also.
Serves 6
Ingredients
- 10-12 chicken thighs, on the bone
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp cayenne pepper
- 1 tbsp turmeric
- 2 tsp ground black pepper
- 1 tsp of maldon sea salt
- 1 tbsp ground ginger
- 1 tsp ground Cinnamon
- 4 minced garlic cloves
- one diced onion
- 4 carrots thickly sliced on diagonal
- 4 tbsp of apricots
- 2 tbsp runny honey
- 1 tin of rinsed chickpeas
- 100g cous cous
- 2 lemons
- 500mls of chicken stock with 4 strands of saffron mixed into it.
- Generous handful chopped Corriander
- 1 tsp of olive oil
- 1 250g tub Greek yogurt (to serve)
- 4 mini pitta breads (to serve)
- lemon wedges (to serve)
Method
1. Combine all the spices, garlic and onion and rub into the meat
2. Leave to marinate, preferably overnight, although an hour should be sufficient.
2. In a lidded oven proof casserole dish, add olive oil on a medium heat.
3. Brown the meat, in batches if necessary.
4. Add all the meat back into the casserole dish, adding the carrots, stock with saffron and salt and pepper.
5. Bring up to the boil and put lid on the dish and put in a preheated oven for 1.5 hours at 180 degrees.
6. Meanwhile, put cous cous in a bowl, add butter, rind of lemon, season with salt and pepper and pour over 150 mls of boiling water and cover for ten mins.
7. Fluff with a fork, adding half the chopped coriander.
8. Put apricots in a jug of boiling water and leave for 5-10 mins for them to rehydrate a little and get nice and juicy, then cut in half. Remove the casserole dish from the oven.
9. Add the tin of chickpeas and allow for them to heat through
10. Add the apricots and runny honey.
11. Return the dish (uncovered) to the oven for a final 10 mins to brown.
12. Put the pittas in the oven to warm through.
13. Remove the dish from the oven and present to the table in the dish adding the chopped coriander.
14. Put the cous cous, yogurt and pittas in bowls on the table and let your guests help themselves, Moroccan style! Enjoy.
2. Leave to marinate, preferably overnight, although an hour should be sufficient.
2. In a lidded oven proof casserole dish, add olive oil on a medium heat.
3. Brown the meat, in batches if necessary.
4. Add all the meat back into the casserole dish, adding the carrots, stock with saffron and salt and pepper.
5. Bring up to the boil and put lid on the dish and put in a preheated oven for 1.5 hours at 180 degrees.
6. Meanwhile, put cous cous in a bowl, add butter, rind of lemon, season with salt and pepper and pour over 150 mls of boiling water and cover for ten mins.
7. Fluff with a fork, adding half the chopped coriander.
8. Put apricots in a jug of boiling water and leave for 5-10 mins for them to rehydrate a little and get nice and juicy, then cut in half. Remove the casserole dish from the oven.
9. Add the tin of chickpeas and allow for them to heat through
10. Add the apricots and runny honey.
11. Return the dish (uncovered) to the oven for a final 10 mins to brown.
12. Put the pittas in the oven to warm through.
13. Remove the dish from the oven and present to the table in the dish adding the chopped coriander.
14. Put the cous cous, yogurt and pittas in bowls on the table and let your guests help themselves, Moroccan style! Enjoy.
To download the E-recipe Book for free click http://www.facebook.com/KerrygoldUK/app_177120139004947
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