Moroccan Chicken Tagine with Tomatoes and Honey
This wonderful Moroccan dish makes enough for six but there’s always tomorrow and it will reheat deliciously.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
100
MINUTES
Ingredients
6 organic, free-range chicken legs
3 tbsp extra virgin olive oil
225g (8oz) onions, diced
1 garlic clove, crushed
1 tsp ground cinnamon
1 tsp grated fresh ginger
a pinch of saffron threads
1.3kg (3lb) very ripe tomatoes, peeled and chopped, or tinned chopped tomatoes
2 tbsp honey
flaky sea salt and freshly ground black pepper
To garnish:
50g (2oz) blanched almonds, skinned and toasted
1 tbsp sesame seeds
a few sprigs of coriander
Method
Separate the drumsticks from the thighs and season with salt and pepper.
Heat the oil over a medium heat in a wide 25cm (10 inch)/3.2-litre casserole and add the onion, garlic and spices. Cook for a minute or two, stirring, and then add the tomatoes and chicken pieces. Cover and cook gently, stirring occasionally, for about 1 1/4 hours until the chicken is meltingly tender.
Remove the chicken from the pan and set aside. Return the tomato sauce to the hob and simmer gently, uncovered, for about 20 minutes until the sauce thickens – it should be concentrated and unctuous. The colour will darken somewhat. Stir regularly to prevent the sauce from sticking to the bottom of the pan as the sugar in the tomatoes begins to caramelise. Add the honey. Return the chicken to the casserole to heat through.
Remove the chicken with a slotted spoon to a hot serving dish, spoon over the sauce and garnish with the toasted almonds, sesame seeds and sprigs of fresh coriander.
