This morning, I’m carrying on the January healthy food theme before a serious return to cake (watch this space!) and yummy things. As the days (and diet) have gone on, I’ve been casting about for interesting recipes that will still keep the calorie (or fat) count down and remembered another Rachel Allen recipe that is a relatively regular weekday meal in our house.
The spices in this chicken tagine make it seem interesting but there’s actually very little in there that will cause dietary offence. I make mine with chicken or turkey breast for ease but you can of course follow the recipe and make with jointed chicken. The addition of chickpeas probably wouldn’t go amiss either if you wanted to bulk it out for hungry mouths.
For the tagine:
- 4 tbsp olive oil
- 4 cloves garlic, crushed
- 2 onions, chopped
- 2 tsp grated ginger
- 1 1/2-2 tbsp coriander seeds, crushed
- 3 tsp cumin seeds, crushed
- 1 1/2 tsp ground cinnamon
- 1 tbsp tomato purée
- 2 x 400 g canned chopped tomatoes
- 2-3 tbsp honey
- 1 x 2.25 kg chicken, jointed and skinned
For the couscous:
- 500 g couscous
- 4 tbsp olive oil
- 1 lemon, juice only
- 500 ml boiling chicken stock
- 3 tbsp chopped coriander, mint or parsley
- 2 satsumas, peeled and chopped
- lemon wedges
- Greek yogurt
1. For the tagine: heat the oil in a large saucepan (wide enough to hold all the chicken pieces in a single layer). Add the garlic, onions, ginger and the spices. Season with salt and pepper and cook over a low heat with the lid on for about 10 minutes, or until the onions are soft.
2. Add the tomato paste, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick.
3. Add the chicken pieces to the pan and cover with the sauce. Simmer over a low heat with the lid on, stirring from time to time, for 25 minutes or until the chicken is cooked through.
4. For the couscous: put the couscous in a bowl, add the oil and lemon juice and mix well to coat the grains. Pour over the boiling stock and season with salt and pepper.
5. Cover and leave to sit in a warm place until all of the liquid has been absorbed. Use a fork to separate the grains and stir in the herbs and satsuma pieces.
Let me know how you get on as always, or tweet a picture.
Don’t forget too, we’re always looking for Friday Food submissions. If you would like to get involved and have a particular favourite recipe for whatever reason please do drop me a line at firstname.lastname@example.org.