When you look at tagine recipes they can seem complicated with a huge list of ingredients but essentially they are an aromatic stew/casserole that once assembled and cooking, pretty much take care of themselves. Don’t get too hung up on the quantity of ingredients as they can be altered, if you like things spicy then add some more chilli or if spice isn’t your thing use less. Recipes like this aren’t there to be followed to the letter so if there’s a particular ingredient you don’t like then feel free to remove it.
This Tagine Recipe Serves 4
- 4 chicken drumsticks
- 4 Chicken thighs
- Salt & pepper
- Juice of a lemon
- 1 onion finely sliced
- 250g of cooked chick peas (which is about 1x400g tin of drained chick peas)
- 1 teaspoon of ginger
- 1 teaspoon of ground coriander
- 1 teaspoon of cumin
- 1 teaspoon of sweet paprika
- 1 chopped chilli or half a teaspoon of dried chilli flakes
- 2 teaspoons of dried mint
- half a teaspoon of saffron strands or 1 teaspoon of ground turmeric
- 2 or 3 cloves of sliced garlic
- 1 1/2 pints of Chicken stock
- Approximately 12 Apricots chopped in half
- 1 dessert spoon of honey
- A teaspoon of cornflour mixed with a little water (optional)
- chopped parsley for garnish
Ideally step numbers 1-3 should be done the night before the dish is cooked
- Combine the lemon juice, salt, pepper and chicken in a Tupperware tub.
- In a separate bowl mix the ginger, coriander, cumin, paprika, chilli, dried mint and the saffron and sprinkle onto the chicken before rubbing into the chicken portions to coat them evenly.
- Add in the chick peas, onion and garlic to the chicken and mix well. Put the lid on the tub or cover with cling film and leave in the fridge to marinade overnight.
- Combine the above chicken mix with a pint and a half of chicken stock and place in your oven at gas mark 5 (190OC) and cook for 1 hour
- After an hour, take out the chicken and if using also add the cornflour (this will help to thicken your juice slightly). Check there is enough juice for the finished dish you can always add some more stock and cornflour if your family are big on sauce. Now add your apricot and honey to the dish and place your chicken back into the dish.
- Cook for a further half an hour or until the chicken is meltingly tender, scatter on the chopped parsley and serve.