1/2 cooked chicken skin removed
2tbs olive oil
3 crushed garlic cloves
1chopped celery stalk
2chopped white onions
1tsp coriander
1tsp cumin
1/2 tsp cinnamon
1/2 tsp ground black pepper
1tsp turmeric
1tsp ras el hanout
1tbs tagine paste
200ml chicken stock
1/2 can drained chickpeas
6-8 pitted prunes
1 generous handful chopped fresh parsley
1 generous handful chopped fresh coriander
1handful almond slivers
1handful fresh chopped mint
Salt to season
1tbs butter
Fry the onion til translucent with the celery and garlic then throw in the spices and stir well. Add the prunes then chickpeas, the herbs the stock and the paste, stir then add the chicken the butter and a little seasoning. Add a little water so the chicken is covered replace the lid and simmer gently 30 mins or so then remove lid last 10 mins to reduce the sauce slightly. Pan fry the almonds til golden and set aside. Serve the chicken sprinkled with the almonds fresh coriander and mint leaves and toasted pittas or couscous
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