Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Chicken tagine – spicy, fruity and delicious

Chicken Tagine
This dish is one of my all-time favourites and if you wish you can use chicken thighs as they are cheaper and produce an equally good result.
Serve with couscous using 50g per person as this is traditional but also is the best accompaniment to soak up all the wonderful juices.

Ingredients
Serves 6
6 free range chicken pieces
1 tsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1 small knob fresh ginger, peeled and grated
1 teasp ground cinnamon
Salt and freshly ground black pepper
1 teasp cumin seeds
125g ready to eat dried apricots or dates, chopped
1 x 400g tin tomatoes
2 tbsp runny honey
1 x 400g tin chickpeas
1 handful fresh coriander, chopped.

Method
Preheat the oven 150C / 300F / gas 2. Brown the chicken pieces in a large casserole dish with the olive oil and then remove them.
Add the onion, garlic and ginger and fry gently for three minutes. Add the spices and fry gently for a further two minutes.
Add the apricots, tomatoes, honey and 5fl oz of water. Bring to the boil and then remove from the heat.
Add the chick peas and return the chicken pieces to the casserole.
Stir gently and cover and cook in the oven for one to one and a half hours or until the chicken is cooked.
Just before serving. add the chopped coriander and then serve with the couscous.

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