Tamil Nadu x Morocco
Chettinad chicken tagine
Preserved lemon meets a freshly roasted Chettinad masala. The lid keeps the secrets in.
75 minTime
48 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original747kcalsame
48 gproteinsame
9 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the chillies, coriander, fennel, pepper and whole spices on low heat for 3 minutes. Add the coconut and roast 2 more minutes. Grind fine with 3 tbsp water.
- 2Rub the chicken with turmeric, salt and half the masala. Rest 15 minutes.
- 3Heat the sesame oil in a tagine or heavy pan on medium heat. Crackle the curry leaves, add the onions and cook 10 minutes, then add the ginger and garlic for 1 minute.
- 4Add the chicken and sear 5 minutes. Stir in the tomato, the rest of the masala and 250 ml water. Lay the lemon rind on top, cover and cook on low heat 35 minutes until no pink remains near the bone.
- 5Add the olives and cook uncovered 5 minutes on medium heat.
- 6Pour 300 ml boiling water with the olive oil and a pinch of salt over the couscous. Cover 5 minutes, then fluff with a fork and fold in coriander.
Serve it like this
Bring the tagine to the table lid on. Mound couscous in shallow bowls, spoon chicken and olives over, drizzle the red oil and finish with coriander.
