Whos cooked with a tagine before? Ive found this chicken recipe to be a hit with the whole family - so pull it out from the back of the cupboard if its been a while! To prepare - place chicken, baharat, olive oil and honey in a large bowl, season with sea salt and freshly ground black pepper, ensuring the chicken is well coated. Set that aside to marinade and break out the tagine (or any suitable heavy-based flameproof casserole dish) over medium heat to start on the potato, onion and garlic - sauté for 5 minutes. Cook the chicken on all sides until just sealed. Add the finishing touches with some stock and mix a little to combine. Make sure to find a tight-fitting lid before putting in the oven for 30 minutes (pre-heated at 190) then add the currants and port and bake, uncovered, for a further 15 minutes. Cannot get enough of this dish! Available in my SALT GRILL cookbook.
Posted on: Wed, 22 Oct 2014 09:00:00 +0000
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