Chicken Tangine

Only the other day a group of us were discussing how lucky we were having been through the educational system that gave us practical “life skills” that we use to this very day. These of course were gender dominated with Cooking & Sewing – Woodwork and Metal Work. Never the less it taught us to plan and manage everyday events and a method of tackling a task or problem. Household management has been documented by many, the famous one of course Mrs Beeton’s Book of Household Management. As relevant today – as it was way back when. A young aspiring girl, newly married, who embraced the role of housekeeping and domestic management.

Having a list and a plan always serves well for a peaceful and calm domestic environment and preparations in advance can always maintain that peace. No last minute panics or reacting on your feet to situations ‘a la minute’. Never the less at the pace in which we live these days many do not take a step back and draw a breath to create that peace and planned environment – it is certainly worth a try…….

So whilst preparing one meal – put this one together for another evening as it improves a day or so later. Have fun

Chicken Tangine
10 Chicken Thighs
Olive Oil
1 large Onion, coarsely chopped
About a walnut size of fresh Root Ginger, finely chopped
2 tsp Ground Coriander
2 tsp Ground Cumin
1 tsp Ground Cinnamon
1 Tin x 400g chopped Tomatoes
2 Garlic Cloves, crushed
1½ tsp Harissa paste
1 tbsp Honey
450ml Chicken Stock
75g ready-to-eat Dried Apricots – quartered
75g ready-to-eat Prunes – quartered
1 lemon – chopped into chunks
Coarsely chopped fresh Coriander
Salt and Pepper

 METHOD

Heat the oil in a flameproof casserole over a medium–high heat until hot and fry the Chicken in stages until golden brown. Remove transfer to a large plate, and set aside.

Add the Onion and Ginger to the oil in the pan and soften over a low heat, stir frequently scrap the bottom of the pan to release any bits left from the chicken. Add the Spices and fry for 2–3 minutes, stirring constantly.

Stir in the Tomatoes and increase the heat. Add the Garlic, Harissa paste, and honey, stir well again. Pour in the Stock; bring to the boil, stirring often. Return the Chicken to the pan, together with the juices.

Add the fruits to the pan. Press down the chicken and fruits to submerge them in the sauce.

Cover and simmer gently about 1hour until the chicken is tender and cooked through. Lift the lid and check occasionally during this time, turning the chicken over to ensure even cooking. Leave to cool, cover, and refrigerate overnight.

The following day, slowly reheat 10 minutes or until the chicken is hot and the sauce gently bubbling. Stir in about half, check the taste seasoning. Serve hot, sprinkled with the remaining coriander.