The tagine is a brilliant pot for slow-cooking savoury stews and vegetable dishes, as the cone-shaped lid traps steam as it cooks and delivers condensed and concentrated liquid back into the pot. That’s why you only need to add a small amount of liquid when cooking. It creates a deliciously tender meat or vegetable and its unsophisticated design makes it straightforward to use.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tsp turmeric
- 800g chicken thigh fillets, chopped
- ½ cup chicken stock or water
- Celtic sea salt & black pepper, to taste
- Handful caperberries
- ¾ cup Sicilian green olives
- ¼ cup chopped preserved lemon
-
- Salad
- A few tomatoes, chopped
- 1 cucumber, sliced
- 1 red onion, sliced
- Handful mint leaves
- Squeeze lemon
-
- Couscous or rice, to serve
Method
- Warm olive oil in tagine over medium heat and fry garlic and turmeric, stirring until fragrant.
- Add chicken and cook on high heat for 5–10 mins, to brown.
- Turn down temperature and add stock, season and simmer on low for 20 mins.
- Add caperberries, olives and preserved lemon and cook for a further 10 mins on low.
- Mix salad ingredients in bowl.
- Remove from stovetop (remember, bottom of tagine pot will be extremely hot).
- Serve with couscous or rice.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
