Chicken & fig tagine
At Le Palmier restaurant in Marseille I ordered both the couscous and the chicken and fig tagine, though traditionally they’re not supposed to go together. Hence this pairing!
I’ve acquired a love of North African food after visiting Tunisia and Morocco a few times, so when I was at Le Palmier restaurant in Marseille I ordered both the couscous and the chicken and fig tagine, though traditionally they’re not supposed to go together. Hence this pairing!
SERVES 4-6
TAGINE
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
pinch chilli flakes
pinch ground allspice
8 chicken thighs, skin on and bone in
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
150g ready-to-eat dried figs
pinch saffron threads
500ml chicken stock (see the book for homemade)
1 tbsp sesame seeds, toasted
30g flaked almonds, lightly toasted
VEGETABLE COUSCOUS
2 carrots
1 sweet potato
1 courgette
1 red pepper, seeded
30g butter
1 onion, sliced
1 tsp ras-el-hanout
5cm cinnamon stick
pinch saffron
pinch chilli flakes
750ml chicken stock
½-1 tsp salt
250g couscous
small handful fresh coriander
leaves, roughly chopped
- Mix the spices for the chicken in a bowl. Add the chicken thighs and rub the spices into them, then cover and refrigerate for at least 2 hours.
- Heat a large tagine or casserole dish with a tablespoon of the oil. Brown the chicken pieces all over, then remove them from the pan. Add the remaining oil and fry the onion and garlic over a medium heat until softened but not browned. Put the chicken back in the pan and add the figs, saffron and chicken stock.
- Cover with a lid and cook over a low to medium heat for about 40 minutes. If there is too much liquid, continue to cook, uncovered, to reduce.
- For the couscous, cut the vegetables into 3cm pieces. Melt the butter in a pan and fry the sliced onion with the spices for 4-5 minutes. Add the stock, salt and vegetables, bring to a simmer and cook for 20-25 minutes until the vegetables are tender. Drain and collect the stock in a jug. Keep the vegetables warm.
- Put the couscous in a bowl and ladle some of the stock – about 500ml, depending on the couscous – over it. Cover and leave the couscous to stand for 5-10 minutes to swell up, then fluff with a fork. Spoon the vegetables over the couscous and add a little extra stock. Garnish with coriander.
- Sprinkle the chicken tagine with toasted sesame seeds. and almonds and serve it with the couscous.