30th October 2007

Pomegranate & Parsnip Chicken Tagine

I find it hard to go past a lamb shank tagine, however that requires much longer cooking time.  This can be assembled, cooked and on the table within an hour of getting home.  The sweet parsnips and tart pomegranate seeds complement the dish wonderfully.  To remove pomegranate seeds, cut in half then pry seeds out in a bowl of water, then drain.  This will stop the juice from flying everywhere!  Keep any leftover spice mix in an airtight container.

8 chicken thighs and/or drumsticks
4 parsnips (cut into 3cm cubes)
1 red onions (in 1/8ths)
1 long red chillies (sliced)
1 clove garlic, crushed
1 x 400g tin chopped tomatoes
1 tbsp tomato paste
1 pomegranate, seeds removed
2 tbsp Herbie's tagine spice blend or
  2 tablespoons mild paprika
  2 ½ teaspoons ground coriander seed
  1 teaspoon ground cassia or cinnamon
  1 teaspoon medium heat chilli powder
  ½ teaspoon ground allspice
  ¼ teaspoon ground cloves
  ¼ teaspoon ground green cardamom seed
handful coriander leaves, to serve
cous cous, to serve

Pre-heat oven to 180C.  Brown parsnips, chilli, onion and garlic in casserole dish on top of the stove, add 1 tablespoon tagine mix, three quarters of the pomegranate seeds and tinned tomatoes – bring to the boil gently for 5 minutes.

Coat chicken pieces in remaining tablespoon of tagine mix and brown in a frying pan on all sides (approx. 10 mins).  Add chicken pieces (minus fat in pan) to the tagine.  Add a little water if necessary to ensure that chicken is mostly covered. 

Cover tagine with a tight lid and cook in oven for 30-40 minutes, or until chicken pieces are cooked through.  Test the flesh near the bone for clear juices to ensure it is cooked.  Serve with remaining pomegranate seeds and coriander leaves on top.

Serves 4.