Serving Size:
6
Time:
40 mins
Difficult:
Easy
Ingredients
Chicken Tagine:
- olive oil, for frying
- 12 chicken drumsticks
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 5cm piece fresh root ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tbsp garam masala
- ½ cinnamon stick
- 500ml chicken stock
- 2 tomatoes, roughly chopped
- 2 tbsp clear honey
- 2 tbsp roughly chopped mint leaves
- 2 tbsp roughly chopped coriander
- salt and pepper
- handful green olives (optional)
For the tabbouleh
- 150g bulgur wheat
- 3 tbsp roughly chopped mint
- 3 tbsp roughly chopped coriander
- ½ red onion, finely chopped
- 100g flaked almonds
- 2 lemons, juice only
Directions
Chicken Tagine
- Add a little oil to a large saucepan, heat on medium.
- Fry the chicken drumsticks, until golden brown on all sides (about 3 mins each side), before transferring to a plate.
- Remove any fat from the saucepan and add a little more oil. Add the onion, garlic and ginger and cook until softened.
- Add the turmeric, cinnamon, garam masala and cook for a minute.
- Add the stock, tomatoes, olives and honey and bring to the boil.
- Return the chicken to the pan and reduce the heat to a simmer. Cover and cook for 25 mins, or until the chicken is cooked through.
- Add the mint and coriander. Season to taste with salt and pepper.
Tabbouleh
- Prepare the tabbouleh whilst the tagine is cooking.
- Cook the bulgar wheat according to the instructions on the packet. This will depend on whether it is a fine or coarse grain.
- Toast the flaked almonds in a small frying pan, until they are golden. Be careful not to burn them.
- Transfer the bulgar wheat, almonds and all of the other ingredients to a bowl and mix well, then check the seasoning, adding salt and pepper to taste.
- To serve, pile the tabbouleh onto plates and place a chicken and sauce on top.