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| Chicken Tagine with harrisa, Apricots and Olives |
Serves 4
Chicken Tagine with harrisa, Apricots and Olives ingredients: 800 grams Waitoa Free Range Breast Fillet, sliced 4 cm pieces. 1/2 cup plain flour. 1 teaspoon ground turmeric. Sea salt and freshly ground pepper. 3 tablespoons olive oil. 2 onions, thinly sliced. 2 cloves garlic, crushed. 2 tablespoons honey. 1 teaspoon each ground ginger, cumin and smoked paprika. 1-2 teaspoons harrisa. 16 dried apricots. 1 x 400 gram tin chickpeas, drained and rinsed. 1 x 400 gram tin whole cherry tomatoes. 1 cup chicken stock. 12 large black olive
To serve: Zest of 1 lemon. 2 tablespoon pine nuts or almonds, toasted small handful coriander
Chicken Tagine with harrisa, Apricots and Olives recipe: Combine the flour and turmeric in a dish and season. Toss with Waitoa Free range chicken to coat, shaking off the excess. Heat the oil in an ovenproof casserole or saute pan and quickly brown the chicken on both sides. Set aside. Add the onions and garlic with a good pinch of salt, cover and cook until tender. Add a splash of water if needed. Stir in the honey and let it bubble up for 1 minute then add all the spices, harrisa and apricots and cook for 1 minute. Stir in the remaining ingredients, bring to the boil and simmer uncovered for 10 minutes. Add the chicken with any juices, cover and simmer gently for 15 minutes until the chicken is fully cooked
To serve: Put the lemon zest, pine nuts and coriander on a board and chop together. Scatter over the tagine and serve with couscous and thick plain yoghurt mixed with a little harissa. By then, the Chicken Tagine with harrisa is ready
