COOKING COMPANION


CHICKEN, AUBERGINE AND APRICOT TAGINE


Fresh or dried fruit is nearly always added to a tagine; apricots are a great source of beta-carotene for protecting and boosting the immune system.


SERVES 4


2 tbsp olive oil 8 chicken thighs 2 onions, sliced 2 garlic cloves, fi nely chopped 1 red pepper, deseeded and sliced 1 large or 2 small aubergines, cubed 1 tsp ground cumin Half a tsp ground ginger 1 tbsp ras el hanout spice mix 4 juicy tomatoes, chopped 300ml hot chicken broth A few strands of saff ron Chopped pulp and zest of 1 preserved lemon 100g ready-to-eat dried apricots 1 x 400g can chickpeas, rinsed and drained 4 tbsp black olives A dash of lemon juice (optional) Salt and freshly ground black pepper


1 handful of coriander, chopped, to garnish 1 handful of fl at-leaf parsley, chopped, to garnish 125g natural yoghurt swirled with a dash of harissa paste, to serve Flatbreads and green salad, to serve


1 Heat the olive oil in a wide heavy-based pan and cook the chicken over a medium to high heat, turning it occasionally, until browned all over. Remove and set aside.


2 Add the onions and garlic to the pan and cook for about 8 minutes, stirring occasionally, until softened and starting to colour. Add the red pepper and aubergines and cook for a few minutes until tender.


3 Stir in the spices and cook for 1 minute before adding the


tomatoes, hot chicken broth, saff ron, preserved lemon and apricots. Return the chicken to the pan and arrange on top of the vegetables. Cover the pan with a tight-fi tting lid and cook gently over a low heat for 40–45 minutes until the chicken is cooked and the liquid has reduced.


4 Stir in the chickpeas and olives and check the seasoning. At this stage you can add some lemon juice if you feel that the sauce needs its sharpness. Simmer gently, uncovered, for a few more minutes.


5 Sprinkle over the coriander and parsley and serve with the harissa-swirled yoghurt with some fl atbread and salad.


OR YOU CAN TRY THIS… Try serving the tagine with bulghur wheat, tabbouleh or couscous to absorb the spicy liquid. Flatbread or just a hunk of crusty bread is commonly eaten to mop up the sauce.


Chicken thighs have a more pronounced fl avour than the white breast meat and are better than legs, too. Of course, you can joint a whole chicken and cook it in this way. In North Africa, lamb is commonly used instead of chicken. You will need about 450g cubed lean meat from the leg.


Don’t fret if you can’t get preserved lemons – just roughly chop a fresh one and add to the tagine.


Broth by Vicki Edgson and Heather Thomas, published by Jacqui Small


DAPPA D A P P A


THE UK’S FIRST AND ONLY


VERSION OF GRAPPA AWARD WINNING AND PRODUCED IN SOUTH DEVON


D A P P A


The UK’s first and only version of grappa Award winning and


The UK’s first and only version of grappa Award winning and


A clean distillation. Packed with fruit” - GREAT TASTE JUDGES


“Deep and mellow flavours. A clean distillation. Packed with fruit” - Great Taste judges


Produced in South Devon “Deep and mellow flavours. A clean distilla


“Deep and mellow fl avours. Produced in South Devon


“A drink to sip and savour” - IWSC judges


“A drink to sip and savour” - IWSC JUDGES


/devondistillery /devondistillery @devondistillery @devondistillery


Packed with fruit” - Great Taste judges “A drink to sip and savour” - IWSC judges


E: info@devondistillery.com T: 01803 812 509 www.devondistillery.com


E: info@devondistillery.com T: 01803 812 509 www.devondistillery.com


/devondistillery @devondistillery www.devondistillery.com W info@devondistillery.com | 01803 812 509 FOODLOVERMAGAZINE.COM | 49


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