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Moroccan Chicken Tagine

       Transporting you across the Strait of Gibraltar

       With its strong ties to the Arab world, it is not surprising that much of the food you will find in
       Granada has a Moroccan influence.

       2: large chicken breasts, skin on                      Q   Heat oven to 180 C/160 C/gas 4.
       4: chicken thighs, bone in and skin on                 Q   Cut each chicken breast in half, then season all the
                                                                chicken. Heat the oil in a medium size ovenproof
       2 tbsp: olive oil                                        casserole dish. Add the chicken, skin-side down,
       200g: shallots, peeled or 4 small onions                 and brown well all over – you can do it in batches.
                                                                Remove from the pan and set aside.
                                                              Q   Lower heat slightly, add the shallots to the pan and
       2: garlic cloves, sliced                                 cook until golden brown all over. Add the garlic and
       4cm: piece ginger, grated                                grated ginger and cook for 30 secs before adding
                                                                all the spices and cooking for 1 min more.
       1 tsp: cumin seeds, lightly crushed                    Q   Transfer the onion mixture to a casserole dish or
       1 tsp: coriander seeds, lightly crushed                  tagine if you have one.
                                                              Q   Mix the butternut squash into the dish or tagine and
       2 small: cinnamon sticks                                 stir to coat in the spices. Arrange the chicken, skin
       large: pinch saffron threads                             side uppermost, on top of the shallots and squash.
                                                                Pour over the stock and drizzle in the honey.
       1 tsp: ground ginger                                   Q   Transfer to the oven to bake for 40 minutes until
       pinch: crushed dried chilli                              cooked through and tender.
       375g: peeled carrots cut into chunks                   Q   Scatter with the coriander and serve with the
                                                                cauliflower couscous and a bowl of harissa, if you
       500ml: chicken stock                                     like.

       1 rounded tbsp: clear honey
       2 tbsp: roughly chopped coriander

   22                    April 2019
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