Chicken tagine with lemon, olives and pomegranates
I love trying out new ideas and recipes and really look forward to my BBC Good Food magazine popping through my letterbox each month. I pick it up from my doormat and I am full of anticipation of the new tastes and flavours ahead.
This month the enticing cover recipe caught my eye with it’s promise of Moroccan flavours. Looking at the ingredient list I had everything required except the preserved lemons, which I managed to source at my local middle eastern supermarket.
To start I needed to make my Moroccan spice mix, toasting and grinding coriander, cumin and fennel seeds and combining them with black pepper, ground ginger, cinnamon and saffron.
Next I quickly sealed some chicken thighs. Once brown they were removed from the pan and set aside. Onions were then added to the pan and gently fried before adding the spice mix and garlic.
This mixture was cooked gently for a for a couple of minutes before adding preserved lemon skin, tomatoes, stock, honey and red wine vinegar. Once this had been brought up to the boil, the chicken thighs were added, the pan covered and placed in the oven to cook.
After cooikng for an hour the pan was uncovered and olives and lemon slices added. This was then left to cook for a further 20 minutes, until the sauce had started to reduce.
After checking and tweaking the seasoning, the tagine was served with couscous and garnished with pomegranate seeds, feta cheese and mint leaves.
The Verdict – to be completely honest this didn’t pack as much flavour as I had been expecting. It definitely needed all the accompaniments to bring the dish alive. If I was to make this again I would add more of the spice mix. I would also use less stock as the resulting sauce was a little on the ‘thin’ side.