Chicken, Date and Apricot Tagine
- Prep Time: 10
- Cook Time: 90
- Total Time: 1 hour 40 minutes
- Yield: 4
- Category: Chicken & Poultry
Description
This appetizing chicken dish is an ideal match for those cold, wintery days!
Ingredients
Spice paste
1 small red onion, roughly chopped
2 cloves garlic, roughly chopped
thumb-sized piece root ginger, roughly chopped
2 Tbsp (30 ml) NoMU Moroccan Rub
zest and juice of 1 lemon
2 Tbsp (30 ml) olive oil
dash of olive oil
8 chicken thighs, on the bone, skin on
1 small butternut, peeled and cut into chunks
1 red onion, cut into wedges
300 ml NoMU Chicken Stock
1 x 400 g can cherry tomatoes
1 quill of cinnamon
8 dried dates, halved
8 dried apricots, sliced
1 bunch of coriander, chopped, for garnishing
Tenderstem Broccoli with Sesame
250 g tenderstem broccoli
1 clove garlic
1 small knob of ginger, peeled
1 small bunch of coriander, stems and leaves separated
2 Tbsp (30 ml) vegetable oil
2 tsp (10 ml) sesame seeds
1 handful of basil leaves
Warm Aromatic Couscous
4/5 C (200 ml) water
pinch of salt
pinch of cayenne pepper
2 Tbsp (30 ml) olive oil, plus extra to mix
200 g couscous
3 Tbsp (45 ml) pine nuts, toasted
2 Tbsp (30 ml) pumpkin seeds, toasted
1 tsp (5 ml) fennel seeds, boiled for 2 minutes and dry-roasted for 1 minute
50 g raisins or any mixed dried fruit, finely chopped
4 Tbsp (60 ml) finely chopped flat-leaf parsley
2 Tbsp (30 ml) finely chopped mint leaves
2 Tbsp (30 ml) lemon juice
Instructions
Spice paste
Preheat the oven to 190 °C.
Place all the spice paste ingredients into a food processor and whizz to a paste.
Place a large pan on a high heat and add a dash of olive oil. Brown the chicken thighs all over, remove from the pan and keep to one side. Add the spice paste to the pan and cook for 2 minutes.
Transfer the paste to a baking tray and add the butternut, onion, stock, tomatoes and cinnamon. Place the chicken on top, pushing down so that the chicken is covered in the sauce. Place in the oven, uncovered, and bake for 1 hour. Add the dates and apricots for the last 20 minutes of cooking time.
Garnish with fresh coriander and serve with the tender stem broccoli and couscous.
Tenderstem Broccoli with Sesame
Place a saucepan filled with water on a high heat and bring to the boil. Cut the stems of the broccoli in half lengthways without cutting through the head. Place the broccoli in the boiling water for 2 minutes. Remove and plunge into ice-cold water immediately. Once cool, remove and keep to one side.
Make a rough paste by pounding the garlic, ginger and coriander stems together.
Place a wok on medium heat and add the 30ml vegetable oil. Add the paste, and then turn up the heat for 1 minute. Add the blanched broccoli and toss.
Sprinkle over the sesame seeds and turn off the heat. Add the coriander and basil leaves, and serve.
Warm Aromatic Couscous
Place the water, salt, cayenne pepper and olive oil into a saucepan and bring to the boil. Add the couscous and stir. Remove from the heat, cover with a lid and leave to stand for about 5 minutes until the couscous swells and absorbs the liquid. Cover with plastic wrap over the pot with lid on top so that the grains can swell.
Use a fork to separate the grains of couscous. Place the lid back on and leave for a further 5 minutes. Separate with a fork again. Add the pine nuts, pumpkin and fennel seeds, raisins, chopped herbs, a dash of olive oil and the lemon juice. Stir to mix and adjust seasoning, if necessary.
