Delicioso dishes [siete]: tangine
A recipe from a delicious dishes regular Missy Milligan!Tagine ingredients:
(serves 4)
4 chicken breasts cut into bitesize slices (freedom food / free range - not broiler chicken!)
2 tsp paprika
2 tsp turmeric
1 tsp cinnamon
Salt & pepper
1 large onion finely chopped
2-3 cloves garlic crushed
1&1/2 inches root ginger grated
1 pint chicken stock
250g dried fruit (I use a mixture of apricots and dates chopped in half but you can use any dried fruits)
1 tin chickpeas
Coriander leaves to garnish
Method:
1. mix the spices together in a bowl, toss the chicken in the spice mixture to coat and season well.
2. Heat 1-2 tbsp olive oil in a large frying pan / casserole dish (needs to have a lid), once hot fry the chicken for about 1-2 minutes on either side. The chicken should be sealed but not cooked right through and it should turn a dark orange/golden colour. Remove from the pan and set to one side.
3. In the same pan, heat another tablespoon of oil and cook the onion and ginger on a gentle heat for about 5 minutes, they should soften but not caramelise. Add the garlic and cook for a further 2 minutes.
4. Add the pint of chicken stock and heat until the liquid is lightly simmering.
5. Return the chicken and all juices to the pan and add the dried fruit. Stir well.
6. Put a lid on the pan and cook on a medium heat for 20-25 minutes. Stir occasionally.
7. Add the chickpeas to the pan and cook for a further 5 minutes.
8. Serve with warm couscous and plenty of coriander leaves to garnish.
Vegetable accompaniment:
4 good-sized carrots, peeled and chopped into 2 inch sticks
1-2 tbsp fresh lemon juice
1-2 tbsp olive oil (I do it by sight so I'm not sure about exact quantities!)
1&1/2 tsp cumin seeds, toasted & ground (in pestle & mortar) Handful of coriander leaves roughly chopped.
Method:
1. Steam the carrots for about 6-7 mins or until cooked but still firm. Drain water and return to saucepan.
2. Whisk the lemon juice and olive oil together and sprinkle over carrots along with the cumin and chopped coriander. Mix thoroughly.
3. Leave to marinade for at least half an hour, preferably longer (overnight if possible).
4. Warm over a gentle heat before serving.
Serve with a nice dry white wine... And enjoy!
Px
posted by Lou @ 4:55 PM
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