Chicken, Pumpkin, Orange & Green Olive Tagine

    55 minutes

    Pretty to look at, easy & tasty, my hubby requested this again before he'd even finished his first bowl!

    Victoria, Australia
    1 person made this

    Serves: 4 

    • 700g chicken thighs, cut into quarters
    • 1/2 butternut pumpkin, peeled & cut 4cm pieces
    • 2 tbs oil
    • 1 tsp cumin seeds
    • 2 cinnamon sticks, broken in half
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp grated ginger
    • 1 tsp crushed garlic
    • 2 large onions, sliced
    • 160g pitted green Sicilian olives (jar type)
    • handful raisins
    • handful dried cranberries
    • 1 heaped tsp powdered chicken stock
    • 1/4 cup boiling water
    • 1/2 orange zest, peeled & sliced into thin strips
    • 1 orange, juiced
    • handful fresh coriander, chopped + extra to garnish
    • salt & pepper
    • 25g butter
    • 100g blanched almonds
    • 2 cups basmati rice (1/2 cup per serve)

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. 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.
    2. Add the onion, garlic & ginger and cook on low heat until soft and the onion slightly brown.
    3. Add chicken and cook until just sealed and slightly browned.
    4. 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.
    5. While the tagine is simmering, cook 1 cup of basmati rice.
    6. Add the fresh coriander, the other half of the raisins and cranberries to the tagine and cook a further 5 minutes.
    7. Meanwhile toast the blanched almonds in a separate frying pan in melted butter, stir until golden brown.
    8. Right before serving, stir through the almonds. Remove the cinnamon sticks before eating.
    9. 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

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