Chicken and mush­room tagine

Prepa­ra­tion 15 min­utes Cook­ing 35 min­utes Serves 4

Geraldton Guardian - - Recipes -

In­gre­di­ents

800g skin­less chicken legs or cut­lets, trimmed

3 tbsp Moroc­can spice mix

2 tbsp olive oil

1 brown onion, halved, thinly sliced

3 gar­lic cloves, crushed

400g but­ton mush­rooms, sliced

1 lemon, halved, thinly sliced

100g green olives, pit­ted

375ml re­duced-salt chicken stock

6 fresh apri­cots, stone re­moved, cut in half

3 tbsp flaked almonds, toasted Cous­cous, to serve

Method

Toss chicken with half the spice mix and set aside for 5 min­utes. Heat a deep, large fry­ing pan over high heat un­til hot. Add half the oil to the hot pan and cook the chicken, in batches, for 2-3 min­utes each side or un­til light golden. Re­move to plate.

Re­duce heat to medium, add the re­main­ing oil with onion, gar­lic and re­main­ing spice mix, cook, stir­ring of­ten for 3 min­utes un­til soft­ened. Add the mush­rooms, cook, shak­ing the

pan oc­ca­sion­ally for 5 min­utes un­til mush­rooms are just ten­der. Re­turn the chicken to the pan, add the lemon, olives, apri­cots and 250ml of stock to pan, cover and cook over

medium heat for 25-30 min­utes, adding more stock if re­quired or un­til chicken is cooked through. Scat­ter over the almonds and serve with cous­cous.

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