The word “tagine” refers both to the vessel in which the dish is cooked and the dish itself. Tagine dishes are best slow-cooked in a clay or ceramic tagine but you can use a medium-size lidded pot. This recipe also uses La Kama, an aromatic spice blend that creates a warm rather than a hot flavour.
Recipe by: Gold Restaurant
Serves: 10
Difficulty: Easy
Preparation: 20 minutes
Cooking: 1 – 1 ½ hours
Ingredients
T = tablespoon
t = teaspoon
- 10 small to medium sized chicken thighs
- 15 ml (1 T) oil
- 2 medium onions, chopped
- 3 cloves garlic, chopped
- 3 courgettes, cut on the diagonal (lengthways)
- 2 carrots, cut on the diagonal (lengthways)
- 100 g slivered almonds, lightly toasted
- 45 ml (3 T) Moroccan La Kama spice (ginger, nutmeg, cinnamon and turmeric)
- 1 x 400 g tin whole peeled tomatoes (chop and reserve the juice)
- 50g tomato paste
- 15 ml (1 T) brown sugar
- 150 ml chicken stock (preferably homemade)
- 125 ml fresh flat leaf parsley, chopped
- 125 ml fresh coriander, chopped
- 45 ml (3 T) lemon juice
- 5 ml (1 t) salt
Method
- Place your tagine or pot on the stove on a medium heat. Add a dash of oil. Add the onion and garlic and fry gently until soft.
- Stir in the La Kama spice and mix well. Add a few tablespoons of water to avoid spices sticking to the bottom of the tagine or pot.
- Add the chicken and toss it around gently to ensure that it’s well coated in the spice mix. Once coated, fry for approximately 5 minutes.
- Add the chopped tinned tomatoes and tomato juice, tomato paste, sugar and stock. Stir well.
- Bring to the boil and turn the heat down to a gentle simmer. Cover and cook for 20 minutes. Stir occasionally to ensure nothing sticks to the bottom of the tagine or pot.
- Add the carrots and courgettes and stir through. Replace the lid and cook for a further 30 minutes.
- Add the parsley, coriander and lemon juice. Check your seasoning and add salt and pepper if required.
Serve hot on a bed of couscous. Sprinkle with toasted almond slivers.
