This was absolutely delicious! You may look at the list of ingredients and think oh my goodness I’m not making that, but bear with me. If you have been making my recipes for a while you have probably got a lot of these things in your store cupboard, but if you you haven’t then adapt the recipe. I’ve given several alternatives in the recipe below but have also given a few more over on my stories. I don’t actually think I’ve made the same tagine twice as I work with what I’ve got. Lamb neck fillets work so well with this recipe but you will need to increase the cooking time to 2 hours. Enjoy!
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Serves 4-6
INGREDIENTS
2 onions
5 cloves garlic - crushed
3 teaspoons grated ginger
2 chillies - pricked
1 tablespoon of tagine paste - I used @belazu
2 teaspoons ground cumin
2 teaspoons ras el hanout
(If you don’t have the paste see below)
3 teaspoons ras el hanout
2 teaspoons ground cumin
12 skinless boneless chicken thighs
2 preserved lemons - chopped (optional a squeeze of lemon at the end will work)
1 red peppers roughly chopped - or a few mushrooms or small pieces of butternut squash
1 cup of dried cherries or chopped apricots or sultanas
2 teaspoons flour
1 pinch of saffron infused in a drop of boiling water or 1/2 teaspoon turmeric
400ml chicken stock
1 tablespoon maple syrup or 2 teaspoons honey
1 can drained chickpeas
Coriander/pistachio nuts/ pomegranate seeds to serve.
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METHOD
Start by sautéing the onion until soft. Add the ginger garlic and chillies for a few minutes. Stir in the tagine paste and spices followed by the chicken. Season and coat the chicken in the flavour. Cook on a low heat for 5 minutes. Throw in the preserved lemon, dried fruit and flour. Stir until combined. Pour in the saffron and it’s golden liquid. Pour in the chicken stock and maple syrup. Stir cover with a lid and bring to a simmer. Simmer on a low heat for 1 hour. Add the chickpeas for the last 15 minutes. Remove the lid for the last 15 minutes if too liquid.
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