This Chicken Tagine recipe served with Almond Couscous is my idea comfort food. It's flavoursome, fragrant, filling and above all it's healthy.
In Moroccan cuisine a 'Tagine' is both a meal and a cooking pot that is used to cook the Tagine in. The cooking pot is made up of a thick-bottomed clay dish and a tall fluted lid that rises upwards.
As the dish cooks slowly all of its moisture is kept as the vapours rise up then then fall down to create a wonderful sauce.
Chicken Tagine Recipe: -
Prep time: 10 minutes - Cooking time: 50 minutes
Serves 3-4
3 skinless free-range chicken thighs 1 large red onion, sliced 5 oz(150g) of red lentils 2 garlic cloves, chopped 2 oz(65g) of pitted green olives 1 400g tin of good quality chopped tomatoes 1˝ pints(860ml) of chicken stock 1 tbsp of olive oil 1 tsp of turmeric 1 tsp of ground ginger 1 tsp of ground cinnamon Handful of fresh coriander, chopped Sea salt & freshly ground black pepper
For the Almond Coucous: -
1 oz(25g) of flaked almonds 7 oz (220g) of couscous 2 tsp of harissa paste (optional) 1 pint(580ml) of chicken stock Small handful of fresh coriander, chopped Sea salt & freshly ground black pepper
Take your tagine, or a large covered saucepan, and place it over a low heat then add the olive oil and heat it through. Next add the onions & garlic and sauté with the lid on for 3-4 minutes until they're starting to soften.
Then add the chicken thighs and the spices and fry for 6-7 minutes until the chicken is sealed on all sides.
Next add the chicken stock, chopped tomatoes and season well, stir to combine and increase the heat. Bring to the boil then reduce the heat to very low and simmer for 20 minutes with the lid on.
Then remove the lid, add the lentils and stir to combine, replace the lid and simmer for a further 10 minutes. Meanwhile start preparing the almond couscous. First place a dry shallow saucepan over a moderate heat then place the almonds in the pan and toast them lightly until light golden.
Place the almonds in a pestle and mortar and crush them. Take the crushed almonds and place them in a heat-proof mixing bowl then add the couscous and pour over most of the chicken stock, add some seasoning then allow the stock to be absorbed for 5 minutes.
Test the seasoning and alter it to suite then add the harissa paste and combine; put to one side cover and keep warm.
Then remove the tagine lid once more and add the olives, test the seasoning and alter it to suite. Replace the lid and simmer for a further 10 minutes. Then turn off the heat and add the chopped coriander, stir to combine.
Next uncover the couscous and fluff it up with a fork and add some chopped coriander. Then simply serve your chicken tagine recipe with the almond couscous while hot.
