Chicken Recipes

TAGINE OF CHICKEN

Based on a traditional Moroccan dish. The chicken and couscous can be cooked the day before and reheatcd for serving.

INGREDIENTS
8 chicken legs (thighs and drumsticks)
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 cups homemade/canned chicken stock
1 1/4 cups pitted green olives
1 lemon, sliced
salt and black pepper
cilantro sprigs, to garnish

FOR THE VEGETABLE COUSCOUS
2 1/2 cups homemade or canned chicken stock
1 pound couscous
4 zucchini, thickly sliced
2 carrots, thickly sliced
2 small turnips, peeled and cubed
3 tablespoons olive oil
1 pound can chickpeas, drained
1 tablespoon chopped cilantro

SERVES 8

1. Preheat the oven to 350°F Cut the chicken legs into two through the joint.

2. Heat the oil in a large flameo proof casserole and brown the chicken on both sides. Drain, remove to a dish and keep warm.

3. Add the onion and crushed garlic to the flameproof casserole and cook gently until tender. Add the spices and cook for 1 minute. Pour on the stock, bring to a boil, and return the chicken to the pan. Cover and bake for 45 minutes, until tender. Transfer the chicken to a dish, cover and keep warm.

4. Remove any fat from the I cooking liquid and boil to reduce by one-third. Meanwhile, blanch the olives and lemon slices in a pan of boiling water for 2 minutes, until the lemon skin is tender. Drain and add to the cooking liquid, adjusting the seasoning to taste.

5. To cook the couscous, bring the stock to a boil in a large pan and sprinkle in the couscous slowly, stirring all the time. Remove from the heat, cover and let stand for 5 minutes.

6. Meanwhile, cook the prepared vegetables, drain, and put them into a large bowl. Add the couscous and oil and season. Stir the grains to fluff them up, add the chickpeas and finally the chopped cilantro. Spoon onto a large serving plate, cover with the chicken, and spoon on the liquid. Garnish with the cilantro.