Chicken tagine with ginger and lemon

By: Gaye Weeden, Hayley Smorgon
From: Cooking from the Heart
Serves: 4
Photographer: Mark Roper

A new spin on a classic Moroccan chicken tagine, bringing in a fresh and tangy Middle Eastern taste. It fuses the taste cultures from Morocco to Israel that inspired my love for food when I was growing up.

Ingredients

Quantity	Ingredient
2 teaspoons	sea salt
2 teaspoons	ground cumin
2 teaspoons	ground cinnamon
1 teaspoon	freshly cracked black pepper
1 teaspoon	ground turmeric
1.6kg	free-range chicken, cut into 8 pieces
100ml	olive oil
2	brown onions, thickly sliced
100g	fresh ginger, peeled and cut into matchsticks
5	garlic cloves, bruised with the back of a knife
2	small red chillies, split
2	tomatoes, roughly chopped
1/2 teaspoon	cumin seeds
5	thyme sprigs
1	lemon, juiced and finely zested
4 tablespoons	honey or agave syrup
100g	currants or sultanas
2 tablespoons	vegetable stock powder
1 1/2 bunches	coriander, chopped
	couscous or rice, cooked, to serve

Method

Combine the salt, cumin, cinnamon, pepper and turmeric in a large plastic bag, add the chicken pieces and shake to coat.
Heat the oil in a large heavy-based frying pan over high heat. Brown the chicken on all sides, then remove to a plate. Fry the onion, ginger, garlic and chillies for 3 minutes, then stir in the tomato, cumin seeds and thyme and cook for 2 minutes.
Return the chicken to the pan. Add the lemon juice and zest, honey, currants, stock powder and enough water to just cover the chicken. Cover and cook over medium heat for 10 minutes.
Remove the lid, reduce the heat to low and simmer for 10–15 minutes, or until the chicken is tender and the sauce has reduced slightly. Stir in the coriander.
Serve with couscous or rice.

Tags:: Jewish

Chicken tagine with ginger and lemon

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