By Mary Berry
Published: | Updated:
Since this special dish tastes even better when cooked a day ahead and reheated, it’s very handy to make when entertaining. Carry on the Moroccan theme and serve with couscous.
Chicken tagine
SERVES 4
8 bone-in chicken thighs
salt and freshly ground black pepper
2 tbsp olive oil
1 large onion, coarsely chopped
20g (¾ oz) fresh root ginger, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
3 large ripe tomatoes, roughly chopped
2 large garlic cloves, crushed
1½ tsp harissa paste
1 tbsp runny honey
450ml (15fl oz) chicken stock
75g (2½ oz) ready-to-eat dried apricots
75g (2½ oz) ready-to-eat pitted prunes
1 preserved lemon (see above)
4 tbsp coarsely chopped fresh coriander
The benefits of chicken thighs
Chicken thighs are richer in flavour and less expensive than chicken breasts. They also remain moist for longer, which is why they’re the best choice for a slow-cooked dish such as this tagine. They are available bone-in or boneless, but I prefer to cook them on the bone, as it gives a better flavour and helps keep the meat in shape. You can either keep the skin on, or remove it – which is best for this recipe.
1 Skin, trim and season the chicken. Heat the oil in a flameproof casserole over a medium–high heat until hot and fry the chicken in 2 batches until golden brown on all sides. (See left, Succulent, golden brown chicken.) Remove using a slotted spoon, transfer to a large plate, and set aside.
2 Add the onion and ginger to the oil in the pan and soften over a low heat for 5 minutes, stirring frequently and scraping the bottom of the pan to release any sticky bits left from the chicken. Add the ground spices and fry for 2-3 minutes, stirring constantly.
3 Stir in the tomatoes and increase the heat to medium. Add the garlic, harissa paste and honey, and stir well again. Pour in the stock and bring to the boil, stirring often. Return the reserved chicken to the pan, together with the juices that have collected on the plate.
4 Quarter the apricots, prunes and preserved lemon, and remove the pips from the lemon. (See left, Soft, velvety fruit.) Add the fruits to the pan. Press down the chicken and fruits to submerge them in the sauce.
Buying and using preserved lemons
Preserved lemons can be found in jars at most supermarkets. They come whole, packed in brine, and look tiny compared with fresh lemons, but their tangy, sour-salty flavour packs a very big punch. Preserved lemons are traditional in Moroccan tagines and can be left in or out before serving, as you prefer. I find it’s a nice surprise to come across the occasional piece of lemon in the sauce.
5 Cover and simmer gently over a medium–low heat for 1 hour or 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. (See left, Rich, mellow flavours.)
6 The following day, slowly reheat the tagine for about 10 minutes or until the chicken is hot and the sauce gently bubbling. Stir in about half the chopped coriander and taste the sauce for seasoning. Serve hot, sprinkled with the remaining coriander.
Keys to perfection
Succulent, golden brown chicken
1 If you’re simmering chicken thighs in liquid, as in this recipe, it’s best to remove the skin before cooking. This results in a less greasy sauce and helps keep the fat and calorie content down. To remove the skin, grip one end with your fingers and pull it away from the flesh – it should come off easily. Trim off any large pieces of white fat that may be clinging to the chicken flesh. Discard the fat.
2 Place the skinned chicken pieces on a large plate and season them well all over with salt and pepper. Do this just before cooking, or the salt will draw out the juices from the meat and make it dry.
3 Pick up each thigh, holding it firmly in shape, and add it to the hot oil with the smooth, skinned-side down. Fry 4 chicken thighs at a time. If you overcrowd the pan, the chicken
will stew rather than fry and won’t turn brown.
4 When the thighs are golden brown underneath, use tongs to turn them over. Don’t use a fork, as this will pierce the meat and cause the juices to run out, making the chicken dry. Continue frying until the chicken is brown on all sides. Don’t rush the browning stage – it can take as long as 12 minutes or so. Remove the chicken using a slotted spoon and set aside on a plate while you fry
the second batch.
Soft, velvety fruit
Using a pair of sharp kitchen scissors, snip the apricots and prunes into quarters, so that during the cooking time they will soften and almost melt into the sauce to give it a velvety consistency. Cut the lemon into quarters lengthways and flick out the tiny pips with the tip of a small, sharp knife. Discard the pips.
Rich, mellow flavours
As with most spicy dishes, the resting and chilling time allows the flavours to mellow and mature. When the chicken is cooked, remove the casserole from the heat. Leave the tagine to go completely cold, then cover it with a lid and refrigerate overnight. The following day bring
the dish to room temperature and reheat it slowly.
Recipe taken from Mary Berry Cooks the Perfect, published by DK. For a fabulous money-saving offer on the book, and for the rest of this week's recipes, click on the link below
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