Friday, 26 July 2013

Moroccan Tagine

I'm desperate to go to Morocco and the closest I've got so far is by eating Tagine. It's such a tasty dish with chicken or veggie (I had butternut squash instead of chicken most of the time) and so easy to do - you basically precook your onion, bang everything in your tagine and stick it in the oven. 

All you need to serve 4 people is:
3-4 chicken breasts, diced
1 tin of chopped tomatoes
1 tsp cayenne pepper
1 tsp cumin
1 tsp paprika
1 tsp ground cinnamon
1 tbsp tomato puree 
1 onion, diced
1 tsp Harissa Paste
A handful of apricots, cut up
1 garlic clove, crushed
1 preserved lemon (optional)
A handful of sultanas
A sprig of mint
Salt & Pepper to season

Serve with Mint Yoghurt and Traditional Flatbread.

First things first, preheat the oven to 160-170 (fan assisted)

Dice up the onion and throw it in a little oil on a low-medium heat on a frying pan. Allow to soften NOT brown too much.

Throw in the diced chicken followed by the herbs and garlic.
Add the chopped tomatoes and salt and pepper for seasoning.

Get some fresh mint from the garden, or dried is fine and chop until small.

Chop up your dried apricots.

Throw the mint and apricots into the frying pan and stir everything well. 
Add your sultanas here too, if you're using them.

Add the puree and allow to thicken a little.
Transfer to the Tagine and pop into the oven.

Pop in the preheated oven and allow to cook for an hour.

After an hour, take out and check the chicken is fully cooked. 

Dish it up with some rice and homemade flatbreads. Serve with generous helping of minted yoghurt too - mmm! - the quickest and tastiest way to do this is using natural/greek yoghurt and a teaspoon of mint sauce (sounds grim, tastes great!)

If you haven't got a Tagine, you can do this in a normal casserole dish in the oven but you can pick up a Tagine from all the well known cooking shops and they have some decent cheapies at TK Maxx.

N xo

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