Wednesday, 29 June 2011

SLOW SLOWWWW Cooked Chicken Thighs Moroccan Tagine Style with Garlic Rolls and Cous Cous

Marinate the Chicken Thighs in the following- rub all over leave for an hour (not crucial but helps)

  • 2 tsp ground black pepper
  • 2 tbsp paprika 
  • 2 tbsp ground ginger
  • 1 tbsp tumeric
  • 2 tbsp ground cinnamon .

  • Lightly fry (until soft not brown) the following
  • 2 large red onions , finely sliced however you like
  • 3 cloves garlic,  bashed then finely chopped
  • Add 2 lrg heaped tsp of the following to the onions and garlic and cook for a minute or so-
  • Paprika
  • ground ginger
  • tumeric
  • cinnamon 
  • ground coriander
Once this has all cooked through add 2 pints of chicken stock
1 tube of tomato puree
2 big tbsp of Honey
Season with Salt & pepper
Add 2 bay leaves
2 preserved lemons (finely sliced)
Black pitted olives (as many as you like)
Add the greens (I had chinese greens left over so threw these in) before serving
Sprinkle with coriander to serve (or I used some left over Sweet Thai Basil- has a great sniseed taste )

  • Cook on 160 for 4/5hrs the meat falls apart and the flavours are super rich.

Preserved Lemons -YUM

Scroll down to my 26th Birthday for full Roll details...SO easy and SO worth making

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