Chicken tagine with couscous is one of my favorite dishes from Africa. Much of the food in North Africa is made in a tagine, which is a kind of clay jar with a tapered lid. The nice thing about this one is that it can be put directly on open heat (e.g. the grill). If you don't have a tagine, you can use a large pot. This tagine is made with chicken fillet, but you can use other meats, such as lamb, cattle, camel or antelope.
This recipe is suitable for 4 people.
4 tablespoons neutral oil
2 onions in strips
4 cloves garlic, finely chopped
4 chicken fillets in slightly large pieces
1 box of chickpeas
3 sliced carrots
1/2 pk sliced mushrooms
Dried fruits, such as dates, figs, apricots and raisins
1 chopped cayenne pepper
1 cm. fresh, grated ginger
A little saffron
1 cinnamon bark (or 1 teaspoon regular cinnamon)
1 ss Raz el Hanout
Salt and pepper
1 handful of finely chopped fresh tomatoes
A little chicken stock
The juice of 1 lemon
1 plant finely chopped coriander
Heat the oil is poured into the tagine and sauté the onion along with the mushrooms for a few minutes. Add the chicken fillet and brown it on all sides, before adding everything except fresh cilantro.
Everything is stirred together and now the rest is doing itself. Put on the lid and fill cold water in the small compartment on top. This allows when the moisture from the food evaporates, it cools down in the lid and flows back into the food. We occasionally check that it does not boil dry and fill up on more power if it is not damp enough. This dish almost gets better the longer it's allowed to cook. If you use meat from the front of e.g. lamb, it must be left for a long time, preferably 2-4 hours, while the chicken fillet is finished after about 30 minutes.
2,5 dl couscous
1 tbsp olive oil
1 tablespoon chicken stock
3 dl water
1 handful of raisins
1 pc pistachios (possibly pine nuts)
2 spring onions in strips
1/2 dl pomegranate seeds
1 tablespoon finely chopped mint
1 tablespoon finely chopped coriander
Saute the couscous in a little oil, pour in water and funds and bring to a boil. Stir and leave it still until the water has drawn in. Stir in the rest of the ingredients and serve while it's still hot.
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