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Chicken & Fig Tajine | Daily mail online


Chicken & Fig Tagine

At the Le Palmier restaurant in Marseille, I ordered both couscous and chicken and fig tagines, although traditionally they shouldn't go together. Hence this pairing!

After visiting Tunisia and Morocco a few times, I became interested in North African food. When I was at the Le Palmier restaurant in Marseille, I ordered both couscous and chicken and fig tagines, although traditionally they shouldn't go together. Hence this pairing!

SERVICES 4-6

TAGINE

1 tsp ground ginger

1 tsp ground cinnamon

2 tsp ground cumin

2 tsp ground coriander

Pinch of chilli flakes

Pinch of ground allspice

8 chicken legs, skin on and bones in

2 tablespoons of olive oil

1 onion, chopped

2 chopped cloves of garlic

150g ready-to-eat dried figs

Pinch saffron threads

500ml chicken broth (see the book for homemade)

1 tbsp sesame, toasted

30 g flaked almonds, lightly toasted

VEGETABLE COUSCOUS

2 carrots

1 sweet potato

1 zucchini

1 red pepper, seeded

30 g butter

1 onion, sliced

1 tsp Ras-El-Hanout

5cm cinnamon stick

Pinch of saffron

Pinch of chilli flakes

750ml chicken broth

½-1 tsp salt

250 g couscous

small handful of fresh coriander

Leaves, roughly chopped

  • Mix the spices for the chicken in a bowl. Add the chicken thighs and rub in the spices, cover them and cool them for at least 2 hours.
  • Heat a large tajine or baking dish with a tablespoon of oil. Fry the chicken pieces everywhere and take them out of the pan. Add the remaining oil and sauté the onion and garlic over medium heat until they are soft but not browned. Put the chicken back in the pan and add the figs, the saffron and the chicken broth.
  • Cover with a lid and cook over low to medium heat for about 40 minutes. If there is too much liquid, continue cooking uncovered to reduce the amount.
  • For the couscous, cut the vegetables into 3 cm pieces. Melt the butter in a pan and fry the cut onions with the spices for 4-5 minutes. Add broth, salt and vegetables, bring to a boil and cook for 20-25 minutes until the vegetables are tender. Drain the broth and collect in a jug. Keep the vegetables warm.
  • Put the couscous in a bowl and pour a little broth – depending on the couscous, about 500 ml – over it. Cover the couscous and let it sit for 5-10 minutes until it swells. Then fluff with a fork. Pour the vegetables over the couscous and add a little more broth. Garnish with coriander.
  • Sprinkle roasted sesame seeds on the chicken tagine. and almonds and serve it with the couscous.

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