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chicken tagine

Chicken Tagine

  By Michael    

June 15, 2016

  • Prep: 15 mins
  • Cook: 1 hr 10 mins
  • Yields: Serves 4
chicken tagine

Ingredients

3 tbsp Olive Oil

2 Large Onions, roughly chopped

3 cloves Garlic, finely sliced

1 tsp ground Cumin

1/4 Cinnamon Stick or Cassia Bark

20 Saffron threads, soaked in 1 Tbsp warm Milk

300ml Chicken Stock

8 pieces of Chicken

4 Tbsp Keralan Lemon Pickle

100g Green Olives

1/4 cup Flatleaf Parsley, roughly chopped

1/2 cup Coriander, roughly chopped

Directions

1Soak the saffron in the warm milk.

2In a tagine or heavy-bottomed pan, heat the olive oil and fry the onions until soft. Add the cumin, cinnamon and garlic then fry gently for 2 Minutes.

3Place the chicken pieces into the tagine and stir everything to coat the chicken. Next add the Keralan Lemon Pickle and saffron in milk plus the chicken stock and bring to a simmer before lowering the heat and covering for 50 Minutes.

4Put in the olives and simmer for a further 8 Minutes. Add the chopped herbs prior to serving. Serve with fluffy cous cous, flat breads or bulgur wheat.

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