You are here:

Chicken tagine with almonds and raisins

Alan Coxon from Good Food Live
Redolent of a Moroccan spice market, Alan Coxon's mouth-watering chicken tagine is an easily prepared main course.

Chicken tagine with almonds and raisins

Method

1. Heat the olive oil in a heavy-based casserole or flameproof tagine over medium-high heat. Add the chicken and fry for 7-10 minutes until evenly browned.

2. Reduce the heat to medium, add the onion and garlic, and gently fry for 5 minutes until soft.

3. Sprinkle with the saffron, turmeric, cumin, ginger and cinnamon, and cook for a minute or two.

4. Pour in half the stock. Cover and cook for 10 minutes, stirring frequently.

5. Add the raisins and almonds. Cover again and cook for a further 10 minutes. Add the remaining stock if the mixture gets too dry.

6. Serve with Beetroot and Fennel Couscous and Green Banana Salad.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 15 min
Cook: 35 min

Ingredients

Main:

1 tbsp Olive oil
4 free-range chicken breasts
2 small onions, thinly sliced
3 garlic clove, sliced
1/2 tsp Saffron
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
150ml chicken stock
175g blanched almonds
175g raisins
salt and fresh ground black pepper