Preparation time: 10-15 minutes
Cooking time:1-1½ hours to cook
For the tagine
2 tbsp olive oil
800g (1lb 12oz) chicken thighs, or a combination of thighs and drumsticks
2 carrots, chopped
2 onions, chopped
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
salt and freshly ground black pepper
500ml (18fl oz) chicken stock
1 tin chickpeas, drained and rinsed
2 tsp runny honey
300g (10oz) Tenderstem, each stem cut in half
Harissa paste (optional)
Generous handful coriander leaf, chopped
1 Add the oil to a flameproof casserole or large saucepan and set over a medium heat. Fry the chicken pieces on both sides until golden, doing this in batches if necessary to avoid overcrowding the pan. Once the chicken is browned, return it all to the pan along with any juices.
2 Toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and fry for a further couple of minutes, stirring well to coat the meat with the spices. Season with a little salt and pepper to taste.
3 Pour over the stock and add the chickpeas and honey, stirring thoroughly and bring up to a steady simmer. Turn down the heat, cover with a lid and cook gently for around an hour to an hour and a quarter, or until the chicken is tender.
4 Once the chicken is cooked, stir through the Tenderstem, re-cover and simmer for a further 10 minutes, or until the Tenderstem is just tender but with plenty of bite. Scatter over the coriander and serve with plenty of couscous to soak up the juice. Serve the harissa on the side as an optional extra to mix through.
Recipe and image courtesy of www.tenderstem.co.uk