Tagine is the name of the dish this fragrant chicken 'stew' is cooked in as well as being the name of the meal too. Although the list of ingredients and the cooking time seem long, it's actually an easy meal to prepare. The results are worth every minute spent on this dish.
- 2 large chicken legs divided into drumsticks and thighs
- 2 tablesps. olive oil
- 2 onions sliced
- 2 cloves of garlic - 1 if large
- 2 teasps. res.el-hanout
- 1 large courgette or a medium aubergine
- Canned chickpeas
- Tin of tomatoes
- 1 heaped teasp. ground cumin
- 2" piece of fresh ginger
- 1/2 teasp. cinnamon
- 1 teasp. tumeric
- Chicken stock
- 8 dried apricots + 10 dates + handful raisins
- 1 preserved lemon if poss. if not a fresh lemon will do
- Olives - optional
- Chopped coriander if liked - I use parsley
- Sprinkle the ras-el-hanout over the chicken pieces the night before if possible - if not, leave as long as you can.
- Heat the oil in a large saute pan and fry the onions quite briskly for a few minutes.
- Add the finely sliced garlic and chicken pieces and brown all over.
- Add the grated ginger, cumin,cinnamon and tumeric and give everything a good mix.
- Add the tinned tomatoes, the courgette or aubergine and about 250 mls. stock and bring to a simmer.
- Transfer everything to the tagine and set to simmer for about an hour or until the chicken is cooked through. The amount of time will vary depending on the size of the chicken pieces. I prefer to cook mine very slowly throughout the day but this isn't necessary if time or lifestyle doesn't allow for this.
- Halfway (or so) through the cooking period, add all the other ingredients.
- Keep an eye on the liquid level and add more if it's needed, again this will depend on how 'fast' you are simmering the dish. If it needs reducing at the end just remove the lid and simmer until it had reduced down.
- Sprinkle with herbs if wanted and serve with cous-cous, rice or traditional flat bread.