North African tagine

Prep: 15 mins
Cook: 85 mins
North African tagine
A delicious dish to make for the family and packed with tummy warming goodness.
 

270g chicken fillets, skin on

400g chicken thighs, bone in and skin on (4 thighs)

2 tbsp olive oil

1 onion, peeled

2 garlic cloves, sliced

4cm piece ginger, grated

1 tsp cumin seeds, lightly crushed

1 tsp coriander seeds, lightly crushed

2 small cinnamon sticks

1 tsp ground ginger

Pinch crushed dried chilli

12 cherry tomatoes, some cut in half

200g tin chickpeas, drained then rinsed

500ml chicken stock

2 tbsp roughly chopped coriander

Couscous, to serve

Preheat the oven to 180°C / 350°F / Gas mark 4.

Cut each chicken fillet in half, then season all the chicken with salt and pepper.

Heat the oil in a medium sized ovenproof casserole dish.

Add the chicken, skin-side down, and brown well all over.

Remove and set aside.

Lower the heat slightly, add the onion to the dish and cook until golden brown all over.

Add the garlic and grated ginger and cook for 30 seconds before adding all of the spices and cooking for 1 minute more.

Add in the tomatoes and stir to coat in the spices.

Arrange the chicken, skin side up now, on top of the onions and tomatoes.

Pour over the stock, and bring to a simmer.

Transfer to the oven.

Bake for 40 minutes until tender, in the last 10 minutes, add in the chickpeas, stir to combine then cook the remaining time.

Scatter with the coriander and serve with couscous.

Serves
4

Preparation Time
15 minutes

Cooking Time
85 minutes

Main ingredients
Dairy, Beans, Chicken, Vegetables, Grains, Chilli, Spice, Stock/Broth

Recipe Type
Dinner, Family Dinners, Stew

Level of Difficulty
Easy

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