Tremendously Tasty Tagine
This recipe is actually a take on a dish created by the British Heart Foundation. A long time ago now, my granddad had a heart attack but he still attends the Heart Club and he picked up this recipe card as he liked the sound of it.
It's truly easy to make and the flavours are fresh, powerful and delicious. It's also economical as you can easily make four chicken breasts feed six people. I've eaten tagines before but this is the first one I have actually made. The result was fantastic and this recipe in particular uses the greatest produce of this season, making it a winner with me! You don't necessarily need a tagine (actually the name of the pot it's cooked in!) to make this, it just looks cool when you serve it!
Tremendously Tasty Tagine
Serves 6
4 skinless chicken breasts, cut into chunks
3 tbsp olive oil
2 red onions, finely chopped
2 sweet potatoes, washed and cut into chunks
1 butternut squash, peeled, deseeded and cut into chunks
650ml chicken stock
100g peeled root ginger, roughy chopped
100g tomatoes, roughly chopped
4 garlic cloves, peeled
1 tsp tumeric
1 tbsp each of cumin, coriander and cinnamon
2 tbsp red wine vinegar
150g dried apricots, halved
zest of 1 lemon
handful of mint leaves, finely chopped
Place the tomatoes, half the chopped onions, garlic and ginger in a food processor to form a paste.
Season the chicken, heat 2 tablespoons of oil in a flameproof dish, a tagine or a large pan and brown the chicken. Remove from the pan and put to one side.
Heat the remaining oil, fry the rest of the onion until soft. Add spices and fry for 1 minute. Add the paste and fry for a further 3 minutes.
Return the chicken with the squash, sweet potato, apricots, stock and vinegar.
Allow to simmer for 25 minutes until the chicken is cooked through.
Scatter with the lemon zest and mint leaves and serve with cousous, rice or flatbread.
It's truly easy to make and the flavours are fresh, powerful and delicious. It's also economical as you can easily make four chicken breasts feed six people. I've eaten tagines before but this is the first one I have actually made. The result was fantastic and this recipe in particular uses the greatest produce of this season, making it a winner with me! You don't necessarily need a tagine (actually the name of the pot it's cooked in!) to make this, it just looks cool when you serve it!
Tremendously Tasty Tagine
Serves 6
4 skinless chicken breasts, cut into chunks
3 tbsp olive oil
2 red onions, finely chopped
2 sweet potatoes, washed and cut into chunks
1 butternut squash, peeled, deseeded and cut into chunks
650ml chicken stock
100g peeled root ginger, roughy chopped
100g tomatoes, roughly chopped
4 garlic cloves, peeled
1 tsp tumeric
1 tbsp each of cumin, coriander and cinnamon
2 tbsp red wine vinegar
150g dried apricots, halved
zest of 1 lemon
handful of mint leaves, finely chopped
Place the tomatoes, half the chopped onions, garlic and ginger in a food processor to form a paste.
Season the chicken, heat 2 tablespoons of oil in a flameproof dish, a tagine or a large pan and brown the chicken. Remove from the pan and put to one side.
Heat the remaining oil, fry the rest of the onion until soft. Add spices and fry for 1 minute. Add the paste and fry for a further 3 minutes.
Return the chicken with the squash, sweet potato, apricots, stock and vinegar.
Allow to simmer for 25 minutes until the chicken is cooked through.
Scatter with the lemon zest and mint leaves and serve with cousous, rice or flatbread.
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