Serves 4
8 skinless chicken thighs
1 small butternut squash, peeled and cut into chunks
1 red onion, cut into wedges
300 mL chicken stock, cube or concentrate
400g tin cherry tomatoes (can use tinned plum tomatoes if not available)
1 cinnamon stick
8 Medjool dates , halved
coriander leaves from a large bunch
SPICE PASTE
1 small red onion, roughly chopped
2 garlic cloves, roughly chopped
thumb sized piece root ginger, roughly chopped
1 tsp ground cumin
2 tsp paprika
1 tsp mild chilli powder
coriander roots, from a large bunch
1 lemon, zested and juiced
2 Tb olive oil
Heat the oven to 190C/fan 170C/gas 5. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.
Brown the chicken thighs all over in a tagine or large, wide pan. Remove from pan.
Add the spice paste and cook for a few minutes until fragrant.
Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce).
Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the sauce reduced.
Add the dates for the last 20 minutes of cooking.
Scatter with coriander and serve with couscous.
Grublover comment
This is a simple and delicious meal with a moroccan feel. It is great to cook when you have guests as you can have a drink with your friends while the oven does the work for you!
8 skinless chicken thighs
1 small butternut squash, peeled and cut into chunks
1 red onion, cut into wedges
300 mL chicken stock, cube or concentrate
400g tin cherry tomatoes (can use tinned plum tomatoes if not available)
1 cinnamon stick
8 Medjool dates , halved
coriander leaves from a large bunch
SPICE PASTE
1 small red onion, roughly chopped
2 garlic cloves, roughly chopped
thumb sized piece root ginger, roughly chopped
1 tsp ground cumin
2 tsp paprika
1 tsp mild chilli powder
coriander roots, from a large bunch
1 lemon, zested and juiced
2 Tb olive oil
Heat the oven to 190C/fan 170C/gas 5. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.
Brown the chicken thighs all over in a tagine or large, wide pan. Remove from pan.
Add the spice paste and cook for a few minutes until fragrant.
Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce).
Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the sauce reduced.
Add the dates for the last 20 minutes of cooking.
Scatter with coriander and serve with couscous.
Grublover comment
This is a simple and delicious meal with a moroccan feel. It is great to cook when you have guests as you can have a drink with your friends while the oven does the work for you!
No comments:
Post a Comment