Chewlog

Chicken Tagine-o-licio.us

April 22, 2007 chicken & game, mains

Man! It totally sux when I do such an amazing performance and no one is here to melt over it.

This dish came out of what I learnt making the preserved lemon dish and reading many many tagine recipies. I don’t know really what makes a tangine a tagine and I don’t know if it is technically one… but that is my source of inspiration and this is a fantastic dish!!!!

Oh, and I suspect that it is the ceramic pot that makes a tagine a tagine… so I think this isn’t the ‘real thing’.

Serves: 4
Prep: 10 min
Cook time: 60 min

Ingredients:
3 chicken lovely legs
1 small onion finely sliced or half a large one
2 garlic cloves finely chopped
1 tablespoon of ginger finely chopped
1 teaspoon of paprika
1 teaspoon of turmeric
One small red chili deseeded and finely chopped
2 cups of chopped pumpkin
1 400g can of chickpeas
2 cups of veggie stock
Two fists full of green beans cut in half
Two fists full of parsley chopped
One quarter of preserved lemon

1. In a large pot, brown off the chicken.
2. Add ginger, onion, garlic, paprika and turmeric and cook for a few minutes to soften the onion.
3. Add pumpkin and stir through the flavor.
4. Add two cups of veggie stock and bring to the boil remembering to occasionally turn the chicken.
5. Add a can of chickpeas
6. Add more water if required to prevent it from absorbing completely. It isn’t until the end of the cooking process that we want it to have really thickened to be careful not to add to much as well.
7. Cook until the chicken starts to fall off the bone. I really enjoyed pulling it off, shredding and tearing at it while cooking and stirring the pot.
8. With about 10 -15 minutes to go add the green beans, parsley and preserved lemon.
9. Serve on plain couscous with olive salsa and roasted pine nuts. (see below)

Tags: