handful fresh coriander, chopped + extra to garnish
salt & pepper
100g blanched almonds
2 cups basmati rice (1/2 cup per serve)
Preparation:20min › Cook:35min › Ready in:55min
In a deep saucepan (one with a lid), toast the cumin seeds, ground cumin, ground coriander & cinnamon sticks in the oil until just smoking being careful not to burn.
Add the onion, garlic & ginger and cook on low heat until soft and the onion slightly brown.
Add chicken and cook until just sealed and slightly browned.
Add chicken stock dissolved in water, orange juice, orange peel, pumpkin, olives, half the cranberries, half the raisins and salt & pepper. Cook covered on low heat for about 20-30 minutes until the pumpkin is soft.
While the tagine is simmering, cook 1 cup of basmati rice.
Add the fresh coriander, the other half of the raisins and cranberries to the tagine and cook a further 5 minutes.
Meanwhile toast the blanched almonds in a separate frying pan in melted butter, stir until golden brown.
Right before serving, stir through the almonds. Remove the cinnamon sticks before eating.
Serve over basmati rice and garnish with the remaining chopped coriander.
Make it healthier
Toast the almonds under a grill or in the oven rather than frying in butter