MEALS FOR UNDER £10

CHICKEN TAGINE

We love this recipe for chicken tagine from organic ingredients company Steenbergs.

It’s the perfect hearty tea for colder nights – and they are definitely on the way!

The recipe requires different spices, but you can simplify it by substituting them with Steenbergs Organic Tagine Spice Mix.

You’ll need:

1 clove of garlic, finely chopped ½ tsp each of organic ground ginger, cumin & paprika A pinch organic saffron 1 free-range chicken (around 1.5kg) 55g fresh parsley, chopped 55g fresh coriander leaf, chopped 1 organic cinnamon stick 2 medium onions 30g butter Juice of ½ lemon 1 large preserved lemon 150g green olives

Method:

1. Mix together the garlic, ginger, cumin, paprika, saffron, a pinch of sea salt and ¼ tsp black pepper. Rub into the whole chicken, inside and out, then set aside in fridge for at least 2 hours.

2. Put chicken into large casserole. Add herbs and onions and half cover with water. Add cinnamon stick. Bring to the boil, then add 2 tbsp olive oil and butter. Cover and simmer for 45 minutes.

3. Transfer the chicken to a plate and keep warm. Remove cinnamon stick. Boil the stock uncovered for 10 minutes, stirring regularly. Add lemon juice, preserved lemon and olives and simmer for another 5 minutes.

4. A few minutes after the sauce is finished, cut up the chicken into around 8 pieces, then return to the pan, turning the pieces carefully in the sauce. Taste and adjust seasoning as required. Transfer to plates and serve hot, ideally with couscous and a salad.