Ingredients
- 2 fl oz olive oil
- 2 onions peeled and roughly chopped
- 2 lb chicken pieces on the bone
- 2 cinnamon sticks
- 3 1/2 fl oz prepared saffron
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 bunch coriander leaves tied with string
- 1 tsp ground ginger
- 9 fl oz water
- 5 pears
- 1 oz ¾unsalted butter
- 4 tbsps honey
- 2 fl oz orange blossom water
Servings:
Instructions
- Heat the oil in a heavy casserole or tagine plate over a low heat and fry the onions gently until golden.
- Add the chicken, cinnamon sticks, saffron, salt, pepper, coriander and ginger. Pour in the water, stir and leave to cook, covered , for about 45 minutes.
- While the chicken cooks, peel, core and quarter the pears. On a low heat melt the butter in a pan, add the honey and pears and cook the pears, turning them gently on each side, until they are caramalised.
- Ten minutes before the end of cooking add the pears and the orange blossom water to the tagine.
- Just before serving remove the bunch of coriander and serve hot with couscous.
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