Chicken Tagine*

We love this because after it has been assembled you can quite simply forget about it for a couple of hours.

 

4 Chicken quarters (leg parts work best for flavour)
1 Large sweet potato
1 Red Pepper
1 Green Pepper
1 Courgette
8 Baby Sweetcorn
1 Onion
8 Large dates
1 Lemon cut into wedges
8 Garlic cloves, peeled

2 tsp Vegetable Bullion Powder
1 tsp Smoked Paprika
1 tsp Yellow mustard seed
1 1/2 tsp Cumin Powder
1/2 tsp Cinnamon
1/2 tsp Chilli flakes
Black Pepper
1 Cup hot water

Roughly chop all of the veggies except the sweetcorn in to medium-large pieces, put the sweet potato into the bottom of the tagine first then place the rest of the vegetables on top.

In the centre of the pile place the dates, garlic cloves and lemon wedges then stack the chicken pieces on top.

Mix the spices and bullion powder with the hot water and then pour over the meat and veggies.

Put the lid on then cook on the stove on a medium-low heat for two hours. Finish off in a hot oven with the lid off for 15 minutes to crisp up the skin.

Serve with lots of bread for mopping duties.

*You could make this in a pot but Chicken, Vegetable and Date Stew doesn’t quite sound middle class enough…

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