Sunday Lunch: Chicken Tagine

This recipe has morphed from it's original into a total family staple. It originally comes from the little recipe booklet that came with my sister's Emille Henry Tagine, and in that version of this recipe, lamb is used as the principal ingredient. However, the first time I tasted it, my sister had made it with chicken, and I absolutely adored it. Since then, I've made it with eggplants and chickpeas in place of the chicken, so a completely vegan version, and it was delicious. The most important ingredients to give it its signature flavours are pitted prunes and cinnamon, and a long slow cooking time...

Ingredients: 

(serves 4)

5 free range chicken thighs, chopped into 2cm cubes

1 onion, diced

garlic, smashed

1/2 cup pitted prunes

2 tablespoons cinnamon

1/2cup peas

1 cup filtered water

1 tablespoon raw sugar

1/2 cup uncooked Risoni/Rice optional

Coconut oil for frying

In your tagine, heat oil over a moderate heat, then add onion and garlic and sautee until translucent. Add chicken and cooked until browned (NB, this is where I would usually add eggplant, if doing the vegan version). Add cinnamon and water and stir, then place lid on. Leave to simmer away for around an hour, checking occasionally that it's not sticking. It looks absolutely disgusting at this point, don't be concerned. 

Remove lid and add the prunes and stir, cook for an additional twenty minutes, lid on. 

Then, incorporate sugar, peas and risoni, stir and finish up for another 10 minutes or so, lid off, stirring occasionally to make sure it doesn't catch on the bottom.

It's great with some nuts added through at the end too, or served with some oil and spicy chutney. The long cooking time is perfect for a mid-winter lunch as I can set it going early in the morning and just enjoy the fragrant aroma all day long!