Chicken and
butternut squash tagine with chickpeas.
You could
leave out the chicken and add chunky carrots, courgettes etc. and turn it into
a vegetable version for lower points. I haven't pointed this, but it shouldn't
be too high.
It serves 4 very generously
2 level teaspoons coriander seeds
2 heaped teaspoons cumin seeds
a generous pinch of saffron
8 skinless, boneless chicken thighs
1lb (450g) butternut squash, peeled and roughly chopped into approximately 1 inch (2.5cm) cubes
1 medium onion, thinly sliced
2 cloves garlic, crushed
1 heaped tablespoon grated fresh ginger
2 pieces cinnamon stick
grated zest and juice of 1 lemon
420g can cooked chickpeas, rinsed and drained
4oz (110g) ready to eat apricots, halved
salt and freshly milled black pepper
2 tablespoons freshly chopped coriander to serve
Toast the coriander and cumin seeds in a small dry pan until they begin to release their aroma, then add the saffron to heat through for about 5 seconds. Tip into a pestle and mortar and grind to a powder. Rub this spice mixture into the chicken thighs and place in a flameproof casserole. If you want the thighs to keep a good shape, secure with a cocktail stick.
Add the butternut squash, onion, garlic, ginger, cinnamon sticks, lemon zest and juice to the casserole, toss everything together and season very well. Pour over enough cold water to just cover, then bring to a simmer. Cover the casserole and cook very gently for 30 minutes.
Remove the lid and add the chickpeas and apricots to the stew. Mix in well, then leave to simmer, this time uncovered, for 15 minutes. When the cooking time is up, lift out the chicken thighs, vegetables and chickpeas, and place in a warmed serving dish. Return the casserole to the heat and boil the liquid until it has reduced by 1/3 - it will be a very thin sauce, but this is as it should be. Serve the chicken and vegetables on a bed of couscous, with plenty of the juices poured over, scattered with fresh coriander.
It serves 4 very generously
2 level teaspoons coriander seeds
2 heaped teaspoons cumin seeds
a generous pinch of saffron
8 skinless, boneless chicken thighs
1lb (450g) butternut squash, peeled and roughly chopped into approximately 1 inch (2.5cm) cubes
1 medium onion, thinly sliced
2 cloves garlic, crushed
1 heaped tablespoon grated fresh ginger
2 pieces cinnamon stick
grated zest and juice of 1 lemon
420g can cooked chickpeas, rinsed and drained
4oz (110g) ready to eat apricots, halved
salt and freshly milled black pepper
2 tablespoons freshly chopped coriander to serve
Toast the coriander and cumin seeds in a small dry pan until they begin to release their aroma, then add the saffron to heat through for about 5 seconds. Tip into a pestle and mortar and grind to a powder. Rub this spice mixture into the chicken thighs and place in a flameproof casserole. If you want the thighs to keep a good shape, secure with a cocktail stick.
Add the butternut squash, onion, garlic, ginger, cinnamon sticks, lemon zest and juice to the casserole, toss everything together and season very well. Pour over enough cold water to just cover, then bring to a simmer. Cover the casserole and cook very gently for 30 minutes.
Remove the lid and add the chickpeas and apricots to the stew. Mix in well, then leave to simmer, this time uncovered, for 15 minutes. When the cooking time is up, lift out the chicken thighs, vegetables and chickpeas, and place in a warmed serving dish. Return the casserole to the heat and boil the liquid until it has reduced by 1/3 - it will be a very thin sauce, but this is as it should be. Serve the chicken and vegetables on a bed of couscous, with plenty of the juices poured over, scattered with fresh coriander.
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