Chicken Tagine with Rosemary and Nispero’s

Once again we have some Nispero’s to use up, so after racking my brain for what to do I remembered a Tagine recipe I cooked for friends a while ago which had dried apricots in, I thought I would give this a go using Nispero’s replacing the Apricots. What I love about this Tagine is that it isn’t overloaded with spices yet it still tastes delicious. Sometimes less is more!!!

IMG_9611

Beautiful colours

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Simple spices….chilli, ginger, rosemary, cinnamon and garlic

Ingredients:

Whole Chicken (I bought this already chopped up into pieces)

1 Onion Finely Diced

320g Nispero’s Halved

IMG_9629

IMG_9631

Nispero’s Halved

2 Tbsp Oil

25g Butter

50g Ginger Grated (I grated this straight into the pan with its skin)

1 Chilli Finely Diced

IMG_9633

Finely Chopped Chilli…with seeds if you like it spicy, remove these if not.

1 Rosemary Sprig Finely Chopped

IMG_9632

Finely Chopped Rosemary

2 Rosemary Sprigs Halved

2 Cloves Garlic Grated

2 Cinnamon Sticks

2 Tbsp Honey

1 Tsp Salt

1 Tbsp Tomato Puree

2 Tins Plum Tomatoes

Handful of Basil green & Purple

Method:

I removed the skin from the chicken as it produces a lot of oil. I left the skin on the wings only. I prefer to use chicken on the bone as the meat is so much more tender than the breast. You can just use thighs but I think its nice to eat all of it!

Heat the oven to 180 degrees.

In a deep pan/tagine heat the oil and the butter add in the onion, ginger, chilli’s and rosemary. Soften the onions, you will already smell the aroma it instantly smells good!

IMG_9634

Now grate in your garlic.

IMG_9635

Once the onions are soft add in the rest of the rosemary and the cinnamon.

IMG_9636

Stir this through and add in your chicken and the salt.

IMG_9637

Brown the chicken.

IMG_9638

Now pour in your nispero’s and the honey.

IMG_9639

Stir this well, then add in your puree.

IMG_9640

Coat the chicken in the puree then pour in the tin tomatoes.

IMG_9641

Let this bubble away for a few minutes, if the tomato liquid does not cover the chicken add a little water. Now pop it in the oven uncovered.

IMG_9642

Check on it after about half an hour, there might be a lot of oil, I skim this off…

IMG_9643

Oil…

IMG_9645

Skim the oil carefully, do not remove any of the tasty juice

I cooked this for about an hour, the chicken should be falling off the bone, the bones will be soft, the sauce with be rich and thicker.

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Now you’re ready to serve up!! Sprinkle over the basil leaves and extra sprigs of rosemary for decoration.

I served this with homemade Moroccan flatbread and roasted vegetable couscous, recipe’s are below.

(This chicken tagine recipe originated from a book by Ghilli Bason ‘Tagines & couscous’)

IMG_9646

IMG_9647

So tasty!!


 Flatbread:

I used a mix of two recipes I found online:

http://moroccotravelblog.com/2011/04/16/moroccan-bread-flatbreads-and-pancakes-recipes-for-msemen-and-meloui-your-morocco-travel-guide/

http://muslimahinsolace.blogspot.com.es/2012/07/food-i-make-and-eat-mafrouk-moroccan.html

Ingredients:

3 1/2 cups flour (340 g)

1/2 cup fine semolina (90g)

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon yeast

1 1/2 cups warm water

For folding:

1/2 cup fine semolina

Method:

Mix all the dry ingredients in a large bowl.

Add 1 1/2 cups of warm water, and mix to form a dough.

Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, until the dough is very smooth and elastic. I popped this in the Kitchen Aid…

It took around 10 minutes on highest speed to get this to be smooth and elastic.

Now cover with Cling film and leave to rest in a warm place for about 25 minutes.

I then cut the dough into 4 and pressed them into shape with my hands and not a rolling-pin.

Once you have them as thin as you can, pull the corners into the middle.  Each time you do this sprinkle with semolina.  You’ll be left with small rectangles.

Heat a skillet (brush with a little oil)

With your hands again press the dough to form a large rectangle then fry until brown and bubbly.

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IMG_9648

Couscous

Roast red onions, aubergine, courgette, rosemary, garlic and mushrooms and oil in the oven.

I used half a box of couscous for 4 people. Pop it in a pan that has a lid and pour over boiling water so it just covers the couscous, then place the lid on it for 5 minutes.

Then drop a knob of butter in and squeeze half a lemon give it a mix. Tip the couscous straight into the roasted veg tray and mix well.

Viola xx

IMG_9651

Roasted Vegetable Couscous

PRINTER FRIENDLY VERSION BELOW

Chicken Tagine with Rosemary and Nispero's

  • Servings: 4/5
  • Difficulty: easy
  • Print

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by LuluLemonandLace

Ingredients:

Whole Chicken (I bought this already chopped up into pieces)

1 Onion Finely Diced

320g Nispero’s Halved

2 Tbsp Oil

25g Butter

50g Ginger Grated (I grated this straight into the pan with its skin)

1 Chilli Finely Diced

1 Rosemary Sprig Finely Chopped

2 Rosemary Sprigs Halved

2 Cloves Garlic Grated

2 Cinnamon Sticks

2 Tbsp Honey

1 Tsp Salt

1 Tbsp Tomato Puree

2 Tins Plum Tomatoes

Handful of Basil green & Purple

Method:

I removed the skin from the chicken as it produces a lot of oil. I left the skin on the wings only. I prefer to use chicken on the bone as the meat is so much more tender than the breast. You can just use thighs but I think its nice to eat all of it!

Heat the oven to 180 degrees.

In a deep pan/tagine heat the oil and the butter add in the onion, ginger, chilli’s and rosemary. Soften the onions, you will already smell the aroma it instantly smells good!

Now grate in your garlic.

Once the onions are soft add in the rest of the rosemary and the cinnamon.

Stir this through and add in your chicken and the salt.

Brown the chicken.

Now pour in your nispero’s and the honey.

Stir this well, then add in your puree.

Coat the chicken in the puree then pour in the tin tomatoes.

Let this bubble away for a few minutes, if the tomato liquid does not cover the chicken add a little water. Now pop it in the oven uncovered.

Check on it after about half an hour, there might be a lot of oil, I skim this off…

I cooked this for about an hour, the chicken should be falling off the bone, the bones will be soft, the sauce with be rich and thicker.

Now you’re ready to serve up!! Sprinkle over the basil leaves and extra sprigs of rosemary for decoration.

I served this with homemade Moroccan flatbread and roasted vegetable couscous, recipe’s are below.

(This chicken tagine recipe originated from a book by Ghilli Bason ‘Tagines & couscous’)

 Flatbread:

I used a mix of two recipes I found online:

http://moroccotravelblog.com/2011/04/16/moroccan-bread-flatbreads-and-pancakes-recipes-for-msemen-and-meloui-your-morocco-travel-guide/

http://muslimahinsolace.blogspot.com.es/2012/07/food-i-make-and-eat-mafrouk-moroccan.html

Ingredients:

3 1/2 cups flour (340 g)

1/2 cup fine semolina (90g)

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon yeast

1 1/2 cups warm water

For folding:

1/2 cup fine semolina

Method:

Mix all the dry ingredients in a large bowl.

Add 1 1/2 cups of warm water, and mix to form a dough.

Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes, until the dough is very smooth and elastic. I popped this in the Kitchen Aid…

It took around 10 minutes on highest speed to get this to be smooth and elastic.

Now cover with Cling film and leave to rest in a warm place for about 25 minutes.

I then cut the dough into 4 and pressed them into shape with my hands and not a rolling-pin.

Once you have them as thin as you can, pull the corners into the middle.  Each time you do this sprinkle with semolina.  You’ll be left with small rectangles.

Heat a skillet (brush with a little oil)

With your hands again press the dough to form a large rectangle then fry until brown and bubbly.

Couscous

Roast red onions, aubergine, courgette, rosemary, garlic and mushrooms and oil in the oven.

I used half a box of couscous for 4 people. Pop it in a pan that has a lid and pour over boiling water so it just covers the couscous, then place the lid on it for 5 minutes.

Then drop a knob of butter in and squeeze half a lemon give it a mix. Tip the couscous straight into the roasted veg tray and mix well.

Lulu xxx

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