Chicken Tagine
Servings: 4
Ingredients
- 4 Chicken Legs cut in half deboned
- 2 Medium Onions
- 1 Carrot
- 1 Stick Celery
- 100 g Tomato Passata
- 60 g Dried Apricots
- 30 g Almond flakes
- 400 ml Chicken Stock
- 1 Stick Spring Onion
- 1/2 Red Pepper
- 2 cloves Garlic
- Chopped parsley
- Ras El Hanout orGinger,Turmeric,Cinnamon, Coriander, Cumin, Black Pepper, Salt
Instructions
- Tie with kitchen string chicken legs to keep the shape during cooking. Season with Ras el Hangout and leave aside. In a skillet add olive oil and fry chicken legs until lightly golden brown. Put them over kitchen paper to drain the fat.
- In the same skillet add chopped carrot, celery and onion.
- Pour in tomato passata, 200ml chicken stock, diced garlic and diced dried apricot.
- Add chicken legs and turndown the heat. Cook with lid until meat is ready. When ready season to taste.
- In a bowl mix Cous Cous with finely diced red pepper, spring onion and parsley. Boil 200ml chicken stock and pour over, cover with cling film and let it soak. Season with salt and pepper.You can add a little olive oil also.
- Serve with spoon of Cous Cous and roast almond flakes and chopped parsley.
