Chicken Tagine

Search

Random Recipe

Pork Shank Casserole

OK Pork Shanks aren't the most appealing looking cut of meat, let's be honest. But neither are Lamb Sharks and they command premium prices in restaurants. It's just a matter of cooking them slowly and infusing great flavours into the meat. We had two Sharks between us and probably had twice the quantity of meat we would usually eat. We also had enough casserole for another meal each which is now loitering in the freezer for a rainy day!

Ingredients:-

Pork Sharks

1 Onion

2 Cloves of Garlic, minced

2 Carrots, cut into batons

¼ tube of Tomato Purée

A glug of Cider vinegar

½ tsp Chilli flakes

A spring of fresh Rosemary

¼ tsp toasted Cumin / Coriander seeds

¼ tsp Dill

¼ tsp Paprika

A tin of chopped Tomatoes

2 Bay leaves

1 pint of Stock

Oil

Salt & Pepper

Method:-

(1) Season the Pork with Salt & Pepper and on a medium heat seal the meat on all sides in a frying pan with a little oil.

(2) Remove the meat from the pan and add the Onions, Garlic and Carrots and cook gently for about 5 minutes.

(3) Stir in the Tomato purée and continue to cook until the vegetables are caramelized.

(4) Add the Vinegar and stir until the Vinegar has evaporated.

(5) Add the stock and bring to the boil.

(6) Reduce the heat an simmer for 5 minutes.

(7) Return the Pork to the pan and add the Chilli flakes, Rosemary, toasted Cumin / Coriander seeds, Dill, Paprika, Bay leaves, tinned Tomatoes and bring to the boil.

(8) Transfer to a casserole dish and cook at 170c for at least 2 hours. Alternatively transfer to a slow cooker and cook on high for about 4 hours.

(9) The meat should be very tender and almost falling off the bone

We served our with boiled Turmeric Rice and dressed with a little deep fried Cabbage to add some colour.

On Facebook

Details: Written by Tony Carson; Category: Recipes; Created: 23 March 2024

Chicken Tagine recipe, eat well on universal credit

The second in our experiments with the Tagine mum gave us.

Ingredients for the Spice Rub:-

2 Tsp of Ras-El-Hanout
1 Tsp of Ground Cinnamon
1 Tsp of Sweet Paprika
1 Tsp of Ground Ginger
1 Tsp of ground Black Pepper

Ingredients for the main dish:-

6 Chicken Thighs
1 Onion Chopped
4 Cloves of Garlic
A handful of fresh Coriander, chopped
1 Lemon, thinly sliced
8 Green Olives, halved
12 Apricots, halved
A handful of Raisins
3 Tbsp of Tomato Puree
400ml of Chicken Stock
Oil to Fry
4 Tomotoes, chopped
1 Tbsp of Honey

To Garnish:-

1 Lemon, thinly sliced
Toasted Almonds
Chopped Coriander

Method:-

(1) Combine the Rub ingredients and rub over and under the skin.
(2) Place in the fridge to marinade for at least 2 hours.
(3) On a medium heat add a little Oil to the Tagine.
(4) Fry the Onions until softened.
(5) Add the Garlic and fry for a further minute.
(6) Stir in the Tomato Puree and then add the Chicken Stock & Chopped Tomatoes.
(7) Bring to the boil and then reduce to a simmer.
(8) Add the Chicken, Apricots, Raisins, Olives and Honey.
(9) Simmer for 30 minutes.
(10) 10 minutes before serving add the Lemon & Coriander.
(11) Garnish with Lemon, Toasted Almonds and Chopped Coriander.

We served ours over Rice and it was an outstanding dinner with real depth of flavour.

Social Links

Translate

GTranslatemultilingual websitetranslation delivery network