APRICOT CHICKEN TAGINE
SERVES PREP 15 MINS (+ 30 MINS MARINATING) Miguel Maestre cooks up a traditional Moroccan-style hotpot.
Miguel Maestre spices things up with his delicious version of a Moroccan classic.
2 garlic cloves, chopped
1 bunch coriander, roots and stems chopped large pinch salt
3 tbsp extra virgin olive oil 2 tbsp honey
1 lemon, juiced
3 tbsp ras el hanout
6 chicken thigh cutlets, bone in 2 tbsp olive oil
300g dried apricots
1 lemon, cut into 1cm-thick slices, deseeded
2 cups chicken stock
2 red onions, cut into wedges
ONE In a mortar and pestle, pound the garlic, coriander roots and stems with the salt until a paste forms. Add the extra virgin olive oil, honey, lemon juice and ras el hanout and mix well.
TWO Place the chicken in a bowl and pour over the marinade. Using your hands, massage the marinade into the chicken. Place in fridge for at least 30 minutes to marinate.
THREE Heat the olive oil in a tagine or large heavy-based saucepan on medium-high heat. Add the apricots and stir until blistered. Add lemon slices, placing flat on the base of pan, until surface of the fruit is browned. COOK 40 MINS
2 red capsicums, deseeded, cut into thick slices
4 fresh tomatoes, cut into wedges
1 tbsp extra virgin olive oil
2 cups couscous
2 cups boiling water
1 tbsp butter
1 cup blanched almonds
400g can chickpeas, drained, rinsed
¾ cup raisins
½ cup pitted green olives, halved 1 bunch chives, finely chopped ½ bunch coriander, leaves picked
FOUR Add chicken and cook, stirring, until chicken is browned all over. Pour in stock and scrape any browned bits from pan. Top with onion, capsicum and tomato. Reduce heat, cover and cook for 30 minutes or until chicken is cooked through and tender.
FIVE Meanwhile, to make couscous salad, coat a heatproof bowl with oil by swirling around bowl. Add couscous, boiling water and butter. Cover with plastic wrap. Set aside for 10 minutes until water is absorbed. SIX Stir couscous with a fork to fluff the grains. Add the remaining salad ingredients and toss until combined.
SEVEN Serve the chicken and vegetables with the couscous salad.
This month Miguel creates a one-dish wonder for busy mums. We predict it will become your new winter favourite.