This recipe is from Episode 6 of Secret Meat Business


  • 2 chicken thighs

  • 1 chicken drumstick

  • salt

  • pepper

  • 2 tablespoons cumin, toasted & ground

  • 2 tablespoons coriander, toasted & ground

  • 1 clove garlic, crushed, peeled & finely chopped

  • ½ carrot, peeled, chopped into rounds

  • ½ leek, end removed chopped into rounds

  • ½ stalk celery, chopped into rounds

  • 1 x red onion, chopped into large chunks

  • 1 teaspoon turmeric

  • 1 teaspoon sumac

  • 1 teaspoon saffron

  • 1 teaspoon powered ginger

  • ¼ teaspoon ginger, freshly grated

  • ¼ cup fresh coriander, roughly chopped

  • ¼ cup fresh flat leaf Continental parsley, roughly chopped

  • 2 x bay leaves

  • 2 cups chicken stock (or water)

  • ¼ cup raisins

  • ¼ cup green olives

  • 1 lemon

  • For Cous cous

  • 2 cups boiling water

  • 2 sprigs thyme, sticks removed

  • salt

  • pepper

  • 1 tablespoon olive oil

  • 1 cup cous cous


  • 1.

    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.

  • 2.

    Sprinkle with a pinch of cumin and coriander seeds and sprinkle on top of the chicken.

  • 3.

    Add olive oil to a large pot and add the chicken pieces, cook the chicken until crispy, turn half way through.

  • 4.

    Sprinkle with a pinch of turmeric, sumac, powdered ginger, cumin and coriander. Remove the chicken from the pot.

  • 5.

    Add the onion, garlic, celery, carrot and leek and add to the pot with a pinch of turmeric, sumac, cumin, coriander and powdered ginger.

  • 6.

    Add a pinch of saffron and the fresh ginger, and stir the spices through.

  • 7.

    Add the fresh coriander, parsley and bay leaves and stir the ingredients for 10 seconds, add the stock or water and return the chicken.

  • 8.

    Lower the temperature and simmer.

  • 9.

    Remove the chicken pieces from the pot and turn up the temperature to high until the sauce thickens.

  • 10.

    Add the raisins and ½ a cup of fresh coriander, green olives and squeeze the lemon into the sauce.

  • 11.

    Place the Tagine in the oven to warm up at a low temperature.

  • 12.

    To make the cous cous, boil the water, add the thyme, olive oil, salt and pepper.

  • 13.

    Add the cous cous, stir and turn the heat off. Leave sit for 5 minutes and the cous cous is light and fluffy.

  • 14.

    When the Tagine is warm arrange the chicken in the bottom of the Tagine and spoon the vegetables over the top.

  • 15.

    Serve with couscous.

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