Wednesday, 16 July 2014

Moroccan Chicken & Tenderstem® Tagine Cooked With Cous Cous


This time as part of the Tenderstem challenge we were off to Morroco, with the prospect of cooking with my tagine I couldn't wait.


"It's not going to be uber spicy is it " ~ said J the mild mannered teen.

The changes I made to their recipe were as follows I actually cooked it with the cous couss in it and I swapped out the chick peas for Barlotti beans and no harissa paste.



Ingredients
2 tbsp olive oil
800g chicken thighs, or a combination of thighs & drumsticks
2 carrots, chopped
2 onions, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
Salt and freshly ground black pepper
500ml chicken stock
1 tin chickpeas, drained & rinsed
2 tsp runny honey
300g Tenderstem®, each stem cut in half

To serve:
Harissa paste (optional)
Generous handful coriander leaf, chopped
Steamed couscous









Method

The sweet and mild spicing of a Moroccan tagine is a really appealing way to introduce children to spices. Serve with fiery harissa on the side to spice things up a bit.
1. Add the oil to a flameproof casserole or large saucepan and set over a medium heat. Fry the chicken pieces on both sides until golden, doing this in batches if necessary to avoid overcrowding the pan. Once the chicken is all browned, return it all to the pan along with any juices. Toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and fry for a further couple of minutes, stirring well to coat the meat with the spices. Season with a little salt and pepper to taste.

2. Pour over the stock and add the chickpeas and honey, stirring thoroughly and bring up to a steady simmer. Turn down the heat, cover with a lid and cook gently for around an hour to an hour and a quarter, or until the chicken is tender.

3. Once the chicken is cooked, stir through the Tenderstem®, re-cover and simmer for a further 10 minutes, or until its just tender but with plenty of bite. Scatter over the coriander and serve with plenty of couscous to soak up the juice



"The spice was a little overwhelming but I liked the broccoli and chicken" ~ said J the teen now searching for the ice cream.

This is not a dish we would usually cook , but I can see how to tweak it in the future to suit my fussy teen all the more. Having the amount of spices helped the teen cous cous needs flavouring.

2 comments:

  1. Mmmm this sounds nice but I too don't do spices so I am interested in the fussy version for the teen xx

    ReplyDelete
  2. Our Cooks need to learn a thing or two here!

    ReplyDelete

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