Chicken tagine with lemon
Ingredients:
8 chicken thighs skin removed
2 tsp of ground ginger
2 tsp ground cinnamon
2 tsp tumeric
1 tsp ground cumin
2 cloves of garlic (finely chopped)
1 tbsp of olive oil
300ml of chicken stock
Sprinkling of ina parmaan lemon and pepper seasoning ( alternatively use one lemon wedged into four)
2 red onions peeled and quartered
2 tbsp of flaked almonds
8 apricots roughly chopped
Packet of lemon and coriander cous cous ( rice could be used alternatively) ( if you do not have lemon and coriander cous cous plain cous cous could be used and coriander chopped finely into the cous cous with sprinkling of lemon)
Method:
1. Add the spices together and the finely chopped garlic. Add the olive oil to make a paste. Place the chicken thighs in a large bowl and rub the spice mix all over the chicken. Clingfilm and put into the fridge to marinade for at least 4-5 hours.
2. Meanwhile heat a frying pan over a medium heat with a little sunflower oil. Fry the onion wedges and separate the layers. Cook for 5 minutes stirring occasionally set to one side.
3. In a large casserole dish with a well fitted lid, place the layered red onion followed by the chicken thighs and apricot pieces. Pour the chicken stock over. (Add the lemon wedges at this point if using)
4. Place into a preheated oven at 160C for 1.5 hours.
5. To make the cous cous follow the packet instructions and add the flaked almonds. Serve immediately and enjoy.
Ingredients:
8 chicken thighs skin removed
2 tsp of ground ginger
2 tsp ground cinnamon
2 tsp tumeric
1 tsp ground cumin
2 cloves of garlic (finely chopped)
1 tbsp of olive oil
300ml of chicken stock
Sprinkling of ina parmaan lemon and pepper seasoning ( alternatively use one lemon wedged into four)
2 red onions peeled and quartered
2 tbsp of flaked almonds
8 apricots roughly chopped
Packet of lemon and coriander cous cous ( rice could be used alternatively) ( if you do not have lemon and coriander cous cous plain cous cous could be used and coriander chopped finely into the cous cous with sprinkling of lemon)
Method:
1. Add the spices together and the finely chopped garlic. Add the olive oil to make a paste. Place the chicken thighs in a large bowl and rub the spice mix all over the chicken. Clingfilm and put into the fridge to marinade for at least 4-5 hours.
2. Meanwhile heat a frying pan over a medium heat with a little sunflower oil. Fry the onion wedges and separate the layers. Cook for 5 minutes stirring occasionally set to one side.
3. In a large casserole dish with a well fitted lid, place the layered red onion followed by the chicken thighs and apricot pieces. Pour the chicken stock over. (Add the lemon wedges at this point if using)
4. Place into a preheated oven at 160C for 1.5 hours.
5. To make the cous cous follow the packet instructions and add the flaked almonds. Serve immediately and enjoy.
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