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Chicken Tagine and 1001 Nights Chutney

Ingredients: 

  • 4 free-range chicken thighs
  • 2 preserved lemons (Moroccan lemons preserved in salt)
  • 1 teaspoon ras-el-hanout (Moroccan spices)
  • 2 onions
  • 3 tablespoons olive oil
  • Salt/Freshly ground black pepper
  • 350 g couscous
  • 50 g raisins
  • 2 tablespoons sugar
  • 30 g butter / salt
  • A pot of Didden’s Thousand and One Nights Chutney

Preparation: 

    For the chicken tagine:
  • Cut the onions into semi-circular slices and then sauté in a casserole with the olive oil to soften, before adding the chicken thighs. Season with salt and pepper and brown over a medium heat.
  • Add some water and scrape the pan with a wooden spoon to deglaze and dissolve the meat juices, add the ras-el-hanout, cover and cook over a low heat for 45 minutes.
    If the bottom of the pan is drying out, add a little bit of water (in very small amounts!).
  • Once it has finished cooking, add the zest from the lemons cut into very fine ribbons.
    For the couscous:
  • Mix the semoule with 200 g of water and steam in a couscoussier for 20 minutes.
  • Remove the semoule from the couscoussier and add another 200g of water Add salt, sweeten with sugar, a bit of cinnamon and a knob of butter. Separate the grains using a fork or by hand and mix again.
  • The couscous can also be cooked by pouring over hot water, instead of steaming it.
  • Serve the chicken with the couscous and a tablespoon of Thousand and One Nights confit placed directly on top of the semoule.
Enjoy your meal!