Fragrant Chicken tagine with a cucumber and mint tabbouleh salad
This is a lower fat version variation of my classic lamb tagine dish; it’s packed with delicious eastern flavors and has a delicious sweetness from the honey and apricots, do try to find pickled lemons if you can, they add a wonderful unique flavor to the tagine, you can normally find pickled lemons in middle eastern, Indian and Arabic food stores
Yield (serves): 6
Prep time: 30 minutes
Cooking time: 1 hour 40 minutes
2 pounds (1 kilo) Chicken breast
1 white onion, finely chopped
5 cloves garlic, finely chopped
1 cinnamon stick
1 ¾ cups (420 ml) Chicken stock
1 bunch fresh cilantro/coriander, finely chopped
1 small bunch flat-leaf parsley, chopped
¾ cup (100 g) cooked, drained chickpeas/garbanzo beans
1 ¼ cups (200 g) dried apricots
4 tablespoons honey
Juice of 1 lemon
3 tablespoons Pickled lemon rind, cut into fine strips (optional)
1 tablespoons rose water
1 tablespoons sesame seeds
Sea salt and black pepper to taste
¼ cup (50 g) Whole black olives
For the tabbouleh
1 ½ cups (250 g) bulgur wheat
1/3 of a cucumber
1 bunch of fresh parsley
1 bunch of Fresh mint
grated zest of one lemon
6 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic (crushed)
1. Seal the chicken in hot oil to get even color. Take out of the pan and add the shallot, onion and garlic and cook until soft.
2. Add the cinnamon stick and stock and bring to the boil and add half the herbs.
3. Continue to cook on medium heat for approximately 30 minutes until the liquid has reduced by half, and then add chickpeas, olives, apricots and honey.
4. Transfer the tagine to a deep sided baking dish, cover with coil and place into the oven at 150°C/300F oven for 60 minutes
5. Remove from the oven and add the remainder of the herbs, lemon juice, lemon peel, rose water and sesame seeds. Simmer on top of the stove for five minutes. And season well, adding plenty of black pepper.
6. Thicken the sauce with a little corn flour if you like.
7. For the tabbouleh salad boil the bulgur wheat in salted water for 10 minutes until tender, drain and leave to cool before adding any fresh ingredients
8. Finely chop the cucumber, mint and parsley and add to the bulgur wheat.
9. stir in the rest of the ingredients and mix well
10. serve a generous pile of the tabbouleh with the tagine and sprinkle with toasted almonds and chopped coriander
Try adding a finely chopped chilli to the tagine for a more spicy taste.
You can also serve the tagine with steamed cous cous
Classic Wine: Gewurztraminer Alsace. Viognier Rhone Valley Condrieu.
New World: Viognier-Marsanne blend, Chile.