Chicken and Lemon Tagine<\/h2>\n
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- 50 g\/2oz butter<\/li>\n
- 8 approx boneless chicken thighs<\/li>\n
- 2 onions (finely chopped)<\/li>\n
- 3 garlic cloves (finely chopped)<\/li>\n
- 5 cm\/2in piece root ginger (grated)<\/li>\n
- 2 cinnamon sticks<\/li>\n
- 2 tsp ras-el-hanout (North African spice blend)<\/li>\n
- \u00bd tsp ground turmeric<\/li>\n
- \u00bd tsp ground cumin or cumin seeds<\/li>\n
- 2 tsp ground cinnamon<\/li>\n
- 6 small preserved lemons quartered<\/li>\n
- 3 tbsp honey (optional)<\/li>\n
- 568 ml\/1 pint chicken stock<\/li>\n
- 150 g\/7oz dates (stones removed, or apricots)<\/li>\n
- handful of olives (pitted)<\/li>\n
- salt and freshly ground black pepper<\/li>\n
- 2 tbsp chopped fresh flatleaf parsley<\/li>\n<\/ul><\/div>\n\n
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- Brown chicken in pan and remove from heat<\/li>\n
- Cook onions and garlic in butter until onions soften<\/li>\n
- Add chicken, onions\/garlic, ginger, turmeric, cumin, cinnamon sticks, ras-el-hanout, salt & pepper, honey (if using) and lemons to tagine<\/li>\n
- Pour in stock and stir gently to mix all ingredients well<\/li>\n
- Cover and cook low (140 degrees) for approx 2 hours<\/li>\n
- Add herbs, dates\/apricots, olives and herbs and cook for 30 mins uncovered<\/li>\n
- Can be cooked uncovered if too much stock remains<\/li>\n<\/ol><\/div>\n\n
\u00bd tsp\u00a0saffron can be added to stock if required<\/p>\n<\/p><\/div>\n