This recipe is from Episode 6 of Secret Meat Business
Take the chicken thighs and leg, make 3 cuts in the top of the chicken, add a little bit of salt and pepper to both sides.
Sprinkle with a pinch of cumin and coriander seeds and sprinkle on top of the chicken.
Add olive oil to a large pot and add the chicken pieces, cook the chicken until crispy, turn half way through.
Sprinkle with a pinch of turmeric, sumac, powdered ginger, cumin and coriander. Remove the chicken from the pot.
Add the onion, garlic, celery, carrot and leek and add to the pot with a pinch of turmeric, sumac, cumin, coriander and powdered ginger.
Add a pinch of saffron and the fresh ginger, and stir the spices through.
Add the fresh coriander, parsley and bay leaves and stir the ingredients for 10 seconds, add the stock or water and return the chicken.
Lower the temperature and simmer.
Remove the chicken pieces from the pot and turn up the temperature to high until the sauce thickens.
Add the raisins and ½ a cup of fresh coriander, green olives and squeeze the lemon into the sauce.
Place the Tagine in the oven to warm up at a low temperature.
To make the cous cous, boil the water, add the thyme, olive oil, salt and pepper.
Add the cous cous, stir and turn the heat off. Leave sit for 5 minutes and the cous cous is light and fluffy.
When the Tagine is warm arrange the chicken in the bottom of the Tagine and spoon the vegetables over the top.
Serve with couscous.
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