FOOD WITH MIGUEL MAESTRE Tricia has been widowed for 6 years and is mother to three daughters. Tricia is busy working full time and spends most of her evenings picking the kids up from work and dance classes. She usually doesn t start preparing dinner until late in the evening. But Miguel is here to help! He teaches her how to easily prepare a one-pot wonder - Apricot Chicken Tagine. APRICOT CHICKEN TAGINE ONE POT Today more than ever, Australian families struggle to find time to cook their family a healthy and tasty dinner amongst work commitments and running errands. One pot wonders are a great way to prepare a meal everything goes in one pot and then you can set and forget getting kids to do their homework and finishing household chores in the meantime. Before you know it, dinner is ready! One pot wonders are a great way to give you extra time before dinner and leave you with less washing up afterwards.
THE TAGINE A tagine is a North African slow-cooked stewed dish, named after the conical earthenware pot that it is traditionally cooked in. As the food cooks, the steam rises into the cone and then trickles down the sides back into the dish, giving a tender and moist result. A tagine recipe can easily be cooked in a Dutch oven, clay pot or saucepan if you don t have the traditional dish. A tagine is an aromatic dish with a delicate use of spices. Dried fruit such as apricots, figs, prunes, raisins and currants are often paired with meat in North African savoury dishes. They add a beautiful natural sweetness to the dish. TAGINE FACTS: A tagine was originally cooked in the residual heat of the bakers ovens in Morocco. The final dish was then mopped up with bread. Ras el hanout, literally translates to top of the shop. This Middle Eastern spice mix typically contains well over 20 different herbs and spices. The exact mixture depends on the maker. The blending of the spice mix is considered an art, and specific recipes are closely guarded from one spice shop to the next.
APRICOT CHICKEN TAGINE Prep time: 15 minutes plus 30 minutes marinating time Cooking time: 30 minutes Serves: 6 Ingredients Marinade 2 cloves garlic, chopped Roots and stems from 1 bunch of coriander Good pinch of salt 3 tbsp extra-virgin olive oil 2 tbsp honey 1 lemon, juiced 3 tbsp ras el hanout (Moroccan seasoning) 6 chicken thigh cutlets, bone in
Tagine 2 tbsp olive oil 300g dried apricots 1 lemon, cut into 1cm slices, pips removed 500mL chicken stock 2 Spanish onions, cut into wedges 2 red capsicum, seeds removed, cut into thick slices 4 fresh tomatoes, cut into wedges Couscous salad 1 tbsp extra virgin olive oil 2 cups instant couscous 2 cups of boiling water 1 tbsp butter 1 cup blanched almonds 1 can chickpeas, rinsed and drained ¾ cup raisins ½ cup pitted green olives, halved 1 bunch chives, finely chopped ½ bunch coriander leaves, picked Salt and pepper to taste Method 1. In a mortar and pestle pound the garlic, coriander roots and stems with a large pinch of salt to a paste. Add olive oil, honey, lemon juice and ras el hanout and mix well. 2. Place the chicken in a bowl and pour over the marinade. Using your hands, massage the marinade into the meat. Set aside in fridge to marinate for at least 30 minutes. 3. Heat the olive oil for in a tagine or large, heavy-based saucepan over medium-high heat. Add the apricots, stirring until blistered. Add lemon slices, placing flat on the base to get colour on the surface of the fruit. 4. Add the marinated chicken to the pan, stirring until coloured on all sides. 5. Deglaze the pan with stock and top with vegetables. Reduce heat, cover and cook for
30 minutes, or until chicken is cooked through and tender. 6. Meanwhile, make the couscous. Coat a heatproof bowl with the olive oil, by swirling it around the bowl, and then add couscous. 7. Add boiling water and butter. Cover immediately with plastic wrap to ensure no steam escapes. Set aside for 10 minutes until the water has been absorbed. Stir with fork to fluff the grains. Add the remaining ingredients and toss until combined. 8. Serve apricot chicken tagine with the couscous salad.