0:25 Prep | 0:35 Cook | 4 Servings | Advanced
Unlock exotic aromas and fabulous flavours with this tantalising chicken tagine.
1 small chicken or 2 spatchcock, cut into pieces
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 tablespoons olive oil
2 onions, thinly sliced
500ml Massel chicken style liquid stock
1/2 teaspoon saffron threads
3 cloves garlic, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
300g apricots, halved, stoned
2 bay leaves
200g instant couscous
2 tablespoons chopped pistachio nuts
Fresh coriander, to garnish
Step 1 Pat chicken dry. Combine ginger and cinnamon and rub over the chicken. Heat half the oil in a pan over medium heat and cook chicken in batches until golden. Remove and set aside.
Step 2 Add onion to the pan and cook for 3-4 minutes until golden.
Step 3 Meanwhile, add the stock to a separate pan and bring to the boil. Turn off heat and add the saffron. Infuse for 10 minutes.
Step 4 Add garlic and spices to the onion and stir to combine. Return chicken to pan and add apricots. Pour in half the stock and add bay leaves. Cover and bring to the boil. Reduce heat to low and simmer for 15 minutes.
Step 5 Place couscous in a bowl, pour over remaining stock and cover to soak. Fluff with a fork and serve with tajine, nuts and coriander.
Author: Valli Little Image credit: Ben Dearnley Publication: Taste.com.au