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
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.