Jobs & Education1 min ago
Another such recipe required.
2 Answers
It was Ethandron who recommended the following:-
http://www.deliaonlin...s/chicken-basque.html
It is one which we have served, successfully, on numerous occasions, but would wish to have similar recipes which, once prepared and cooked in a single pot, leave the kitchen with little to tidy-up afterwards.
Incidentally, we have a few casserole pots; including a large 'Le Creuset' which is 29cms dia. and approx. 14cms deep. So we are able to adjust quantities to cope with the number of guests involved. ( Say up to six, which then means eight people around the table.
Any suggestions will be very much appreciated.
Viv & Ron.
http://www.deliaonlin...s/chicken-basque.html
It is one which we have served, successfully, on numerous occasions, but would wish to have similar recipes which, once prepared and cooked in a single pot, leave the kitchen with little to tidy-up afterwards.
Incidentally, we have a few casserole pots; including a large 'Le Creuset' which is 29cms dia. and approx. 14cms deep. So we are able to adjust quantities to cope with the number of guests involved. ( Say up to six, which then means eight people around the table.
Any suggestions will be very much appreciated.
Viv & Ron.
Answers
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This is a favourite of mine, serve with cous cous and a green salad.
Chicken and Apricot Tagine
Serves 4
15ml Olive Oil
10g Butter
8 Skinless Chicken thighs, cubed
2 Cloves Garlic, crushed
½ tsp Turmeric
2 tsp Ground Coriander
2 tsp Ground Cumin
1 tsp Ground Ginger
½ -1tsp Cayenne, depending on taste
2 Onions, thinly sliced
200g Whole apricots, soaked for 30 mins in water
250ml Chicken Stock
Juice of 1 lemon
Small bunch of fresh Coriander, chopped - optional
Heat the oil and butter in a pan and add chicken pieces, sauté until browned. Stir in garlic and spices and cayenne, season to taste with salt and pepper. Cook for further 5 minutes add half of sliced onion, the water the apricots have soaked in and enough chicken stock to cover. Bring to the boil, cover and simmer for 10 minutes.
Add remaining onion and more stock if required, continue to simmer for further 20 minutes.
Add apricots and lemon juice, continue to cook for five minutes.
Adjust seasoning and garnish with coriander if using.
Chicken and Apricot Tagine
Serves 4
15ml Olive Oil
10g Butter
8 Skinless Chicken thighs, cubed
2 Cloves Garlic, crushed
½ tsp Turmeric
2 tsp Ground Coriander
2 tsp Ground Cumin
1 tsp Ground Ginger
½ -1tsp Cayenne, depending on taste
2 Onions, thinly sliced
200g Whole apricots, soaked for 30 mins in water
250ml Chicken Stock
Juice of 1 lemon
Small bunch of fresh Coriander, chopped - optional
Heat the oil and butter in a pan and add chicken pieces, sauté until browned. Stir in garlic and spices and cayenne, season to taste with salt and pepper. Cook for further 5 minutes add half of sliced onion, the water the apricots have soaked in and enough chicken stock to cover. Bring to the boil, cover and simmer for 10 minutes.
Add remaining onion and more stock if required, continue to simmer for further 20 minutes.
Add apricots and lemon juice, continue to cook for five minutes.
Adjust seasoning and garnish with coriander if using.
1 to 2 of 2
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