Chicken Tagine

Yes yes I know. It's been a while. I have no idea why I neglect maintaining something I am passionate about except to say that it is life that just whizzes by with such an intensity I often find myself too mentally exhausted for anything. Anyhoo.. I'm really going to try hard to keep this up this time as I miss it and I need something to distract me from stresses at home at the moment. So I thought I would share this chicken tagine recipe I found at www.lifestylefood.com.au by Neil Perry. You really don't need a tagine for a successful result but I was given one recently and it turned out so beautifully and has quickly become one of our favourite dishes!

The list of bits and bobs you need:

Chermoula Paste
2 Spanish Onions
5 Garlic cloves (mmmm garlic)
1 lemon juiced
1 bunch of continental parsely
1 bunch coriander
sea salt
Cumin Powder
Chilli powder
Turmeric powder (all to taste)

Tagine
1 whole chicken chopped into saute style pieces - now if you're like me and can't be bothered and/or want to involve the extra fat content from having the skin just buy 1.2 kilos or so of skinless thigh fillets (I like on the bone as they are cheaper and I just like the meat to be on the bone for stew type of meals).
1 Spanish Onion chopped in to 6
2 carrots chopped into large pieces
1 small yam chopped into large pieces
2 tablespoons honey
Handful of black olives
1 preserved lemon finely chopped (I use a morroccan kind that is made locally here in Tassie and it is divine)
Water or stock ( I use stock)
8 fresh dates stone removed and chopped if you like (I have made this without as well and it was still just as nic)

How to...

Make the chermoula by placing all the ingredients into a food processor and blend. If you have a food processor like mine, jam something into the little part that makes it work because it was previously broken and you're too stingy to buy a new one.
Marinate the chicken well with the paste (leave for a couple of hours or overnight)
Heat olive oil in the pan (heavy based one). Add the chicken and saute a couple of minutes colouring well on all sides.
Add the honey, vegetables, olives and preserved lemon and mix well.
Add enough stock or water to cover the chicken and veggies and braise until the chicken is cooked through and veggies are soft. I cover with my tagine lid, turn it right down to low and leave it for at least an hour or more.
Add the dates and serve with steamed couscous.

Thanks Neil for a wonderful evening meal!!! :-)