Chicken Tagine
Ingredients
Method
3 tbsp Olive Oil
2 Large OnionsRoughly chopped
3 3 cloves GarlicFinely sliced
1 tsp Ground Cumin
¼ Cinnamon Stick
20 20 Saffron ThreadsSoaked in a little warm milk
300 ml Chicken Stock
8 Chicken Portions
100 g Green Olives
¼ cup Flatleaf ParsleyRoughly chopped
½ cup 1/2 cup CorianderRoughly chopped
1
Soak the saffron in the warm milk.
2
In 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.
3
Place 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.
4
Put 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.