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Tuesday, 6 November 2012

Chicken Tagine with Squash or Apricots

Recipe for: CHICKEN TAGINE(with squash or apricots)

Ingredients: 

  • 2 large chicken breasts, skin on, cut into 2/3 pieces each (or use thighs)
  • 2 tblsp olive oil
  • 200g/ 7oz shallots or onions
  • 2 garlic cloves, peeled & sliced
  • 4cm piece ginger, peeled & grated
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 small cinnamon sticks
  • 1 tsp ground ginger
  • Large pinch saffron threads
  • Pinch chilli powder
  • 375g/ 13oz butternut squash, peeled & cubed (don’t use sweet potato – too soft) OR 100g dried apricots, halved if large
  • 500ml/ 18 fl oz chicken stock
  • 1 rounded tblsp clear honey
  • 2 tblsp fresh coriander, roughly chopped
Method: 

  1. heat oven to 180c/ 160C fan/ gas 4
  2. season the large chunks of chicken
  3. heat oil in flameproof casserole, add chicken skin-side down & brown all over in hot oil
  4. remove from pan & set aside
  5. add shallots/ onions & brown all over
  6. add garlic & grated ginger, cook for 30 seconds
  7. add all spices & cook for 60 seconds
  8. add butternut squash (if using, or omit this step) & stir to coat in the spices
  9. arrange chicken pieces on top of onions/ squash
  10. pour over stock, then drizzle in honey
  11. bring to gentle simmer, then put lid on casserole & put in the oven
  12. bake for 10-15 minutes, then add apricots (if using these instead of squash)
  13.  turn heat down to 150C/ 130C fan & cook for further 30 minutes
  14. just before dish is ready, stir in most of fresh coriander, reserving a little to scatter over as the dish is brought to table
What else you need to know: 

  1. serve with a bowl of couscous.  There should be plenty of liquor in the tagine to lubricate a lot of couscous.

 

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