Happy International Women’s Day!
We’re definitely a progressive household. Tim TOO OFTEN jokes that he’d like to be a househusband one day!
While I went out to give a talk at the uni about the Women in Engineering group that I’m part of, Tim decided to get out the Masterchef cookbook and make a delicious meal (and dessert!)
My parents bought us the tagine for christmas, and we’ve used it several times since. You wouldn’t think it would make such a difference to the way the food is cooked, but it does!
At a glance, this meal seemed like a slow cooked meal that would take a looooong time to cook, but it was ready in less than two hours, with very little prep.
The ingredients included cardamon, cumin, coriander, fennel, black peppercorns, ginger, tumeric, cinnamon quills, garlic, chillies, dates and honey.
The tagine was the perfect combination of sweet and spicy, and the chicken thighs were also extremely tender after the tagine cooking. To top it all off, Tim toasted slivered almonds to garnish, which gave another great texture to the meal.
The meal was served with israeli pearl couscous; if you haven’t eaten pearl couscous before, do yourself a favour and get on it! Like other types of couscous, it was quick to make, but so easy to cook perfectly al dente. We found it at the local deli.
And for dessert, my fave… chai latte creme brûlée! I don’t think I should let Tim in the kitchen too often, I think he’s trying to outdo me!
Chicken Tagine with Dates and Honey
(Recipe from Mastechef Cookbook, Season 2)
3 tsp cumin seeds
3 tsp coriander seeds
2 tsp fennel seeds
12 cardomom pods (seeds only)
1 tsp black peppercorns
1/2 tsp sea salt
2 onions (finely diced)
4cm piece ginger (finely grated)
2 long red chillies (finely chopped)
1/2 tsp ground ginger
1 tsp ground tumeric
2 cinnamon quills
1kg chicken thigh fillets (cut into 3 pieces each)
500ml (2 cups chicken stock)
10 fresh dates (pitted and chopped)
1/3 cup honey
1/4 cup slivered almonds (lightly toasted)
couscous to serve (you can use normal couscous, but I love pearl couscous!)
1. Grind the cumin, coriander, fennel, cardamom, peppercorns and salt in a mortar and pestle.
2. Heat olive oil in a tagine (or casserole pan) over low heat. Add the onions and cook for 3 minutes, then stir in the garlic, ginger and chillies and cook for 5 minutes or until soft.
3. Add the spice mixture, ground ginger, turmeric and cinnamon quills and cook over low heat for 2 minutes or until fragrant. Increase the heat to medium-high and add the chicken. Cook for 5 minutes each side, turning occasionally, or until lightly golden.
4. Pour in the stock. Reduce heat to low, cover and simmer for around 50 minutes or until the chicken is tender and falling apart. Add the dates and honey and cook uncovered for a further 10 minutes or until sauce has thickened.
5. Serve the tagine with couscous (cooked according to packet directions) and garnish with chopped coriander and toasted almonds.