This tagine is a speciality of Marrakesh
Ingredients
- 3 tbsps olive oil
- 1 large onion peeled and grated
- 4 plump garlic cloves peeled and crushed
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 3/4 tsp sea salt
- 1/4 tsp ground black pepper
- 4 free range chicken legs
- 150 ml chicken stock
- 1.2 kg shallots peeled but left whole
- 5 can chopped tomatoes skinned, deseeded and quartered
- 3 tbsps clear honey
- 1 tbsp sesame seeds ( optional) To garnish
- couscous to serve
Servings:
Instructions
- Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic, turmeric, ginger, cinnamon, salt and pepper and cook for 3 minutes, stirring occasionally.
- Add the chicken to the pan and cook for 5 minutes, turning occasionally. Pour in the stock and bring to the boil over a high heat. Cover the pan, reduce heat to medium low and leave to simmer gently for 25 minutes.
- Preheat the oven to 200 C ( 180 Fan) Gas 6. Remove the chicken legs from the pan and place, skin side up, in a deep roasting tin then immediately transfer to the oven.
- Meanwhile add the shallots and tomatoes to the oven along with the honey. Mix well with the stock and bring to the boil over a high heat. Cover, reduce heat to medium low and leave to simmer gently for about 20 minutes until the shallots are soft.
- Taste the sauce and adjust seasoning.Remove the roasting tin from the oven and pour the contents of the saucepan around the chicken legs. Return to the oven and roast for a further 25 minutes until the chicken is cooked through and the shallots are golden
- Garnish with the sesame seeds if using and serve immediately with warm couscous.
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