Shane Delia's Harissa Tagine with Chicken
- Prep
- 15
- Cooking time
- 45
- Serves
- 2
Method
Tagine Puree
Place all ingredients in a blender and puree to a paste
Tagine
In a pan toast off all the spices together until fragrant then remove from pan.
Add Extra Virgin Olive Oil and return pan to the heat. Add the tagine puree and allow to simmer for a few minutes then add the toasted dry spice to the puree.
Stir to combined then add the tomatoes, chickpeas and water and simmer
Separate the chicken thigh from the drumstick
Place chicken in the tomato harissa puree and simmer on a low heat for 30 minutes until the chicken is cooked through.
Place in a serving dish and enjoy!
Ingredients
Tagine Puree
2 tbsp tomato paste
100gms roasted red capsicums, in a jar or fresh
1 large brown onion pealed
4 cloves garlic
½ preserved lemon
½ bunch fresh coriander. Roots and stems, no leaves
Tagine
Pinch of saffron
4 chicken thighs (skin-off) with the bone
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp red allepo pepper
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp turmeric
1 tsp fennel seeds
1 tsp black pepper, crushed
80ml Cobram Estate Robust Flavour Extra Virgin Olive Oil
Salt, to taste
100g crushed tomatoes
400ml water
100g tinned chickpeas
