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Chicken Tagine

Chicken Tagine recipe, eat well on universal credit

Special offer Chicken Thighs were the foundation of this recipe. We also had half a pick of dried Apricots loitering in the fridge. We also made some Preserved Lemon a while ago.

Ingredients:-

4 Chicken Thighs, seasoned with Salt & Pepper
1 Onion, sliced
100g of Dried Apricots
2 Cloves of Garlic, minced
1 Cinnamon Stick
1 Tin of Chopped Tomatoes
1 Tin of Chickpeas, drained
1 Tbsp of Preserved Lemon, minced
Oil to fry

Spice mix ingredients:-

(Ras El Hanout)

1 Tsp of Salt
¾ of a Tsp of Ground Cumin
¾ of a Tsp of Ground Ginger
¾ of a Tsp of freshly Ground Black Pepper
1/ a Tsp of Allspice
¼ of a Tsp of Ground Cinnamon
¼ of a Tsp of Ground Coriander
1/8 of a Tsp of Ground Cloves

Method:-

(1) Soak the Apricots in boiling water for 30 minutes and then drain.
(2) Season the Chicken, heat Oil over a high heat and add the Chicken skin side down.
(3) Cook for 5 minutes until the skin is golden brown.
(4) Turn the Chicken over and cook for a further 2 minutes.
(5) Remove and set aside.
(6) Reduce the heat to medium and add the Onions and fry until softened.
(7) Add the Garlic and cook for a further minute.
(8) Add the Spice Mix and stir well.
(9) Add the Cinnamon Stick, Tomatoes, Chickpeas, Apricots, Stock and Preserved Lemon, stirring well.
(10) Place the Chicken on the top skin side up.
(11) Increase the heat bringing the liquid to the boil and cover for 5 minutes.
(12) Remove the lib and allow to simmer for 20 minutes or until the Chicken is cooked through.

We garnished ours with a bit of Parsley from the balcony and served with mixed Rice. The favours really worked together and the citrus hit from the Preserved Lemon really lifted it.

 

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Chicken Chilidron

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Category: Recipes

Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

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