Chicken tagine with pomegranate tabbouleh

Ingredients

  • 2 lemons, juice only
  • 1 pomegranate, seeds only
  • 100g/3½oz dried apricots, roughly chopped
  • 100g/3½oz whole skinned almonds
  • 50g/1¾oz pistachio nuts, roughly chopped
  • ½ red onion, finely chopped
  • 3 tbsp roughly chopped coriander
  • + 20 more ingredients
    • 3 tbsp roughly chopped mint
    • 150g/5½oz bulgur wheat, soaked in cold water overnight
    • salt and pepper
    • 25g/1oz butter
    • 2 tbsp roughly chopped coriander
    • 2 tbsp roughly chopped mint leaves
    • 2 tbsp clear honey
    • 2 tomatoes, roughly chopped
    • 1 red chilli, finely sliced
    • 500ml/18fl oz chicken stock
    • ½ cinnamon stick
    • 1 tbsp ras-el-hanout
    • 1 tsp ground coriander
    • 1 tsp ground turmeric
    • ½ tsp saffron
    • 5cm/2in piece fresh root ginger, grated
    • 2 garlic cloves, finely chopped
    • 1 onion, finely chopped
    • 6 large chicken thighs
    • olive oil, for frying

1. For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate. 2. Add the onion, garlic and ginger to the pan and gent...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network