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Chicken Tajine

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  • 1 free range chicken jointed
  • 2 tsp ground coriander seed
  • 2 tsp ground cumin seed
  • 1 tsp paprika
  • ½ tsp chilli powder
  • 2 tsp olive oil
  • Salt and pepper
  • 2 onions
  • 2 carrots peeled
  • 3 cloves garlic chopped
  • 1 knob of ginger
  • 150 grams dried apricots
  • 1 tsp saffron threads
  • 2 cinnamon sticks
  • 4 tomatoes peeled & chopped
  • Chicken stock
  • 1 cup cooked chickpeas
  • 2 preserved lemons, sliced
  • A squeeze of orange juice
  • Honey & orange blossom water (optional)
  • Roasted slivered almonds
  • 1 bunch fresh coriander
  • 1 bunch fresh parsley
  • 2 red capsicums, roasted & peeled
  • 2 cloves garlic
  • 2 long red chillies
  • Salt
  • ½ tsp roasted coriander seeds
  • Olive oil
  • 2 tsp roasted caraway seeds


Cut the chicken into large pieces on the bone, so you get 2 drumsticks, 2 thighs, 2 wings with some of the breast attached and then cut the rest of the breast into 4 pieces. Toss the chicken in the ground coriander, cumin, paprika and chilli powder and season with salt and pepper. Allow to sit whilst you prepare the other ingredients. Slice the onions finely and cut the carrots into uniform chunks. Heat the olive oil in a heavy based pot and add the onions, carrot, garlic and ginger and saute until they start to soften. Transfer to your tajine & cook over a low heat, or in the oven. (Not all tajines go on direct heat, check your tajines care instructions) Add the apricots, saffron and cinnamon sticks, then add the chicken pieces and coat with the onions and carrot mixture. Add the tomatoes, and enough chicken stock to just cover the chicken, then add the chickpeas and cover with a lid. Simmer gently or bake for 25 minutes until the chicken is cooked then add the preserved lemons and a squeeze of orange juice. Season with salt and pepper and if you like finish with a little drizzle of honey and orange blossom water. Serve sprinkled with toasted almonds & fresh coriander and parsley. Serve with cous cous or quinoa, mint tea and harissa.

Place roasted capsicums, garlic, chillies, coriander and caraway seeds in a blender and blend until smooth. Add salt to taste and enough oil to create a smooth, thick paste. Serve with chicken tagine. (take the seeds out of the chillies if you don’t like it too hot)          

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