Chicken, fennel and olive tagine
( SERVES 5 )
This fragrant dish is perfect for a shared meal or pot-luck dinner. It can be made in advance and stored in the fridge for up to 48 hours or frozen. To serve, bring back to room temperature and then reheat in a 180°C fanbake oven until fully heated through (about 20 minutes). Serve with couscous.
|1 cup||Flour, or rice flour|
|1 serving||Salt and pepper, to taste|
|10||Skinless chicken thighs, bone-in|
|5 Tbsp||Extra virgin olive oil|
|2||Onions, finely chopped|
|4 cloves||Garlic, finely chopped|
|2||Fennel bulbs, trimmed and thinly sliced|
|1 can||Cherry tomatoes, (400g)|
|1||Green chilli, deseeded and finely chopped|
|1 slice||Lemon zest, cut with a vegetable peeler|
|1 slice||Orange peel, cut with a vegetable peeler|
|3 cups||Chicken stock|
|2 tsp||Ground cumin|
|1 tsp||Ground ginger|
|1 tsp||Chilli flakes|
|1 pinch||Saffron threads|
|½ cup||Green olives|
- If cooking in oven, preheat to 200°C fanbake.
- Place flour, paprika, salt and pepper in a bag. Add chicken thighs, a few pieces at a time, and shake until well coated. Heat 1 tbsp of the olive oil in a large, heavy-based pan and brown chicken in batches, adding more oil as needed. Place chicken in a single layer in a tagine dish, oven dish or pot and set aside. Mix currants with sherry and set aside.
- To make the sauce, heat 2 tbsp olive oil in the pan you used for the chicken, add onions and cook over a medium heat, stirring often, until soft but not brown (about 8 minutes). Add garlic and fennel and cook a further 2 minutes to soften without browning. Add tomatoes, fresh chillies, cinnamon, lemon and orange zest, stock, currants and their soaking sherry, honey, cumin, ginger, chilli flakes and saffron. Bring to a simmer and stir to lift pan brownings. Taste and adjust seasonings.
- Pour sauce over chicken. Add olives, cover and bake in oven for 1 hour or simmer for 45 minutes on stovetop. Remove cinnamon quill and lemon and orange peel before serving.
See more of Annabel's recipes with saffron