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Life&Style | AUTUMN 2022
Cooking with
Apricot Julie Goodwin
Chicken Tagine
Prep time: 15 minutes INSTRUCTIONS
Cooking time: 45 minutes
1. Place garlic, salt, turmeric, cumin,
Serves 4
cinnamon, 3 tablespoons oil, onion, garlic
and ginger into a food processor and blitz
INGREDIENTS
until a smooth thick paste is achieved. Place
4 cloves garlic, chopped in a large snap-lock bag and massage to
ensure all the chicken is coated.
2 teaspoons sea salt
1 tablespoon ground turmeric 2. Place the remaining olive oil in the tagine
1 tablespoon ground cumin base (see note) over medium-high heat.
Add the chicken pieces, skin side down,
1 teaspoon cinnamon
and cook for about 3 minutes without
1/3 cup olive oil
turning or until they are a lovely caramel
1 large onion, peeled and quartered brown. Turn the chicken the other way up,
3 cloves garlic, peeled and pour in the chicken stock and apricot
5cm piece ginger, peeled and cut into nectar. Scatter the apricots around the pan.
1cm pieces Bring to the boil then reduce the heat to
low. Place the tagine on a heat diffuser if
4 x chicken Maryland cut into drumstick
and thigh cutlets you have one, to ensure a very low heat.
(Alternatively place the tagine in an oven
½ cup chicken stock
pre-heated to 160ºC.) Cook for 40 minutes.
1 cup apricot nectar
3. Remove the tagine lid, and carefully lift
1 dozen dried Turkish apricots, chopped
the chicken pieces one by one and scatter
1 cup pearl (Israeli) couscous
the couscous around and under them.
¼ cup slivered almonds, toasted Turn off the heat. After 5 minutes the
couscous will swell and be ready to eat.
Scatter parsley over the tagine and serve
to the table with some crusty bread and a
green salad.
NOTES: Chicken Maryland is the
drumstick with the thigh cutlet still
attached. They are very inexpensive to
buy. Thigh fillets can also be used but
reduce the cooking time by 15-20 minutes.
If a tagine is not available, a large chef pan
with a fitted lid or tented foil over the top
will work.
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