Chicken Tagine

Serves 6

INGREDIENTS:

6 Chicken Supremes

2 onions, finely diced

6 cloves of garlic, crushed

4 sprigs of fresh coriander, finely chopped

4 sprigs of fresh flat leaf parsley, finely chopped

4 tbsp olive oil

1 lemon, juice only

2 tsp ground ginger

5 tsp ground cinnamon

½ tsp ground turmeric pinch of saffron

50g golden raisins

250g almonds blanched, skinned and toasted

Sea salt and freshly ground black pepper

500g chopped tomatoes

200ml chicken stock

METHOD:

1. In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken supremes with the mixture to coat.Cover the bowl with cling film and leave to marinade for 2-3 hours, or, for best results, overnight in the fridge.

2. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger, in an ovenproof pot. Stir the mixture and place the chicken on top.

3.Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken. Pour the chicken stock, raisins, chopped tomatoes over the chicken and sprinkle with the remaining fresh parsley and coriander.

4. Cook in a pre-heated oven at 180oC with the lid on for about 1 hour, or until tender.

5. Check the tagine regularly, making sure that the sauce doesn’t dry.

6. To serve, garnish the tagine with toasted almonds and couscous.