Chicken Tagine Recipe to road test
Weekends are supposed to be all about the chill aspect, so this particular weekend in between dodging bullets at London Fashion Week, we’ve popped a quick Chicken Tagine recipe up on the blog (by Surrey super-mum Jo Denham) which even a slacker in the kitchen like my hubs can prepare for my exhausted return from the style trenches tonight. There’s something about a tagine recipe that has restorative powers, so this one is perfect for this particular windswept winter weekend.
Chicken Tagine with harissa, artichokes and green grapes
You will need…
4 chicken breasts, cut into thick strips or chunks
2 tblsp olive oil
2 onions, halved lengthways and sliced
½ preserved lemon, thinly sliced
1-2 tsp harissa paste
2 tsp tomato puree
300ml chicken stock
390g tin artichoke hearts, drained, rinsed and halved
16 green grapes, halved lengthways
leaves from a bunch of fresh coriander, roughly chopped
salt and pepper
warmed flat breads, to serve
For the marinade:
2 garlic cloves
1 tsp ground turmeric
freshly squeezed juice of 1 lemon
1 tblsp olive oil
Here’s what to do…
- First make the marinade. Mix all the ingredients together in a large bowl. Add the chicken breasts to the bowl and toss them in the mixture, then cover and leave in the refrigerator to marinate for 1-2 hours.
- Heat the oil in a tagine or heavy based casserole. Add the onions, preserved lemon and sugar and sauté for 2-3 minutes, until lightly caramelised. Toss in the marinated chicken, then add the harissa and tomato puree. Pour in the stock and bring it to the boil. Reduce the heat, cover and simmer gently for 15 minutes.
- Add the artichoke hearts, cover and cook for a further 5 minutes. Add the grapes with some of the coriander and season to taste with salt and pepper. Sprinkle with the remaining coriander and serve with warmed flat breads and a leafy salad.
For the last recipe by the lovely Jo Denham which was an easy to make and amazing balsamic chicken recipe, take a peek here.