Saturday, 16 March 2013

COOK A TAGINE TODAY.... So its finally normal weather, even a little cool. Im off to the market for some fresh goodies to make my family a Chicken & Green Olive tagine (I feel like I havent seen them for days, so this is my thank you). Its easy to make, super yum & the perfect comfort food. When its done, rip apart a sourdough baguette & open up a bottle of french rose. Voila!
Chicken & Green Olive Tagine....
1kg chicken thigh fillets
Olive oil & Pure Butter
1 lge red onion sliced
2tblsp Ras El Hanout (a moroccan spice blend, you will find it at Essential Ingredient Prahran, Oasis Bakery, good deli's, markets & even the supermarket). 
Jar green Sicilian olives (Coles)
Pomegranate molasses (see above for stockists)
2 cinnamon sticks
500ml chicken stock
Salt & Pepper 
Fresh coriander
Ok so now.....using a Tagine (traditional Moroccan cooking vessel or any ceramic/cast iron casserole dish) you're ready to go. Ps. A tagine is always cooked on the stove top (very low heat) not in the oven. I love gas, but electric will do. 
1. Heat a big splash of olive oil & a knob of butter in the tagine, add the sliced onion and Ras El Hanout and stir & cook off for about 5 mins. 
2. Add the chicken, fry off (both sides) till the skin is slightly browned. And make sure its all coated with your spices. 
3. Now add 2 heaped tablespoons of honey & pomegranate molasses. The cinnamon sticks (whole). Salt & pepper (go crazy!), and pour over the chicken stock. Stir a little to coat the chicken, but not too much. 
4. Allow this to slowly cook on very low heat for about 2-3   hrs. You know its ready when the meat falls apart with a fork. 
5. Add a heap of the olives (cook for a further 15 mins to heat through). Finish off by adding roughly chopped fresh coriander leaves & dig in. Bon Appetit. 

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