Monday, August 27, 2018

Moroccan Chicken Tagine

Our recipe this week is one more way to use left-over cooked chicken, chic enough to serve to your friends. Serves four. Use a standard cup measure
On Sunday this week, Lynne made a very straightforward roast chicken, cooked in a bag with lots of herbs and garlic, and served it with boiled new potatoes, lots of good white wine and chicken stock gravy and lots and lots of vegetables. Putting this together takes a very little time and produces a lovely Sunday dinner. But we only ate half the chicken. On Monday, she took out a roll of flaky pastry from the freezer – we always keep some’ in case’ and fried up some onion, celery and garlic, added frozen peas, the remains of the chicken, potatoes and the vegetables cut into bite sized pieces, moistened the mixture with the rest of the gravy and made a chicken pie which has fed us for one meal with another two meal portions waiting in the freezer for another time. That means one chicken went into four meals and, if she had had the time, she could have made some chicken soup with the carcass

2 T olive oil - 1 onion, chopped – 2 cloves garlic, crushed – 2 t Ras el Hanout spice mix - 1 tin chickpeas – 2 cups of diced butternut – 2 cups of diced courgettes - 2 parsnips, sliced – 8 to 10 baby potatoes – a can of chopped tomatoes– 1 cup chicken stock – ¼ cup of dried apricots – ¼ cup of green, pipped or stuffed olives – 2 or 3 cups of skinless cooked chicken, cut into bite sized pieces – ¼ cup of almonds – one preserved lemon cut into small slices

Fry the onion in the oil till soft and taking on colour, add the garlic and the Ras el Hanout and fry for a further 2 to 3 minutes. Add the chickpeas, butternut, courgettes, parsnips, potatoes, tomatoes and stock and cook for 20 minutes or until the potatoes are soft. Add the rest of the ingredients and warm through well. Serve with couscous or rice.

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