A delectable chicken tagine from ” Street Cafe Morocco” by Anissa Helou.
Ingredients
- 1 x 1.5 kg free range chicken
- 1 medium onion thinly sliced
- a pinch saffron crushed
- 1/2 tsp ras el hanout
- 1 tsp ground ginger
- sea salt and black pepper
- 2 tbsps extra virgin olive oil
- 750 g sweet potatoes peeled and cut into medium sized cubes
- 200 g sultanas
- 3 tbsps good runny honey
Servings:
Instructions
- Put the chicken, onion and spices in a large flameproof casserole. Add a little sea salt, 3/4 tsp pepper and the oil and half cover with water- about a litre.
- Bring to the boil over a medium high heat then cover and leave to boil for 45-50 minutes or until the chicken is tender and the sauce has reduced by three quarters.
- Remove the chicken to a serving platter and keep warm. Add the sweet potatoes and sultanas to the sauce . Lower the heat and simmer, covered, for 10 minutes or until the potatoes are tender and the sultanas swollen.
- If the sauce is still too runny increase the heat to high and boil uncovered until reduced. Carefully stir in the honey making sure you dont mash up the potatoes. Leave to bubble, uncovered, for a few more minutes. Taste and adjust seasoning if necessary.
- Arrange the sweet potatoes and sultanas around the chicken and pour the sauce all over. Serve very hot, with couscous or rice.
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