We've got another Foodie Friday treat for you today! This is one of our favourites so we'd thought we'd share it.
You'll need: (This will make one small tagine so you may want to double the quantities if you're cooking a feast for two)
- 200g Chicken leg and thigh (skin removed)
- 1no Red onion
- 1/3 cup Green olives
- ½ no Preserved lemon
- ¼ bunch Chopped parsley
- ¼ bunch Chopped coriander
- 1 pinch Saffron strands
- 2 cloves Garlic
- 10g Fresh ginger
- 3 Tbsp Olive Oil
- 1 no Tomato
- 1Tsp Raz El Hanout
- ½ Tsp Ginger powder
- ½ Tsp Turmeric
- ½ Tsp Ground black
- 60g Courgette
- 60g Green beans
- 60g Baby potatoes
- 60g Peas (fresh or frozen)
Make it:
- Finely Slice the onion and place it into the tagine. Place the chicken on top in a pyramid shape. Add all the spices, chopped herbs, garlic, ginger, olive oil and a pinch of salt. Sprinkle evenly over the chicken.
- Place the tagine on a medium heat and cook with the lid on for 15 minutes. Whilst cooking spoon the sauce over the chicken to blend the spices, season the meat and create your sauce.
- Prepare your vegetables, top and tail the green beans and courgettes and wash. Cut your courgettes in half, length ways. Peel your baby potatoes with a small knife to form a barrel shape (this is called turning).
- Season all the vegetables except the peas with salt and pepper and place them over your chicken keeping the tagine shape. Alternate the vegetables for visual effect. Add 3 tablespoons of water to the tagine and replace the lid and continue to cook for 40 minutes.
- Now add the peas, olives and thin slices of preserved lemon return the lid and cook for another minute.
Bon Appetite - we hope you enjoy a taste of Kasbah Tamadot
