Chicken Tagine

Directions

2 tablespoons coriander seeds (or 1 tablespoon ground coriander) 1 tablespoon cumin seeds (or 1 tablespoon ground cumin) 3 tablespoons olive oil 4 large chicken breasts salt and freshly ground black pepper 2 onions, chopped 4 cloves garlic, chopped 2 teaspoons grated fresh ginger ½ teaspoon ground cinnamon 1 tablespoon tomato paste 3 x 14-oz (400-g) cans of chopped tomatoes 1 bunch fresh cilantro, chopped lime or lemon wedges and Greek yogurt, to serve Heat a dry skillet and add the coriander and cumin seeds to toast them just until fragrant, about a minute or so, taking care not to let them burn. Grind in a pestle and mortar and set aside. Heat the olive oil in a large saucepan or pot, one that has a lid. Season the chicken breasts well with salt and pepper, then add them to the pan (in two batches if you have to) and brown them for a few minutes on each side. Remove from the pan and set aside. In the same pan, add the onions, garlic, ginger, cinnamon and the ground coriander and cumin. Season with salt and pepper. Stir, then cook on a low heat with the lid on for about 10 minutes, until the onions are soft. Add the tomato paste and chopped tomatoes, then add the chicken breasts back to the pan, nestling them into the sauce so that they’re covered. Cook on a low heat with the lid on, stirring every so often, for about 30 minutes, until the chicken is cooked. Alternatively, if you want the chicken to become even more tender, cook for about 1 hour, until the chicken falls apart easily when you prod it with a fork (this is how I always make it). To serve, add most of the chopped cilantro to the pot and stir. Spoon some couscous (see below) onto a plate and spoon the chicken and sauce on top, with a wedge of lemon or lime on the side and a dollop of Greek yogurt and a final sprinkle of cilantro.

Couscous with Lemon and Mint Serves 2 to 3 1 cup (170 g) couscous 4 tablespoons olive oil juice of 1 lemon 1 cup (240 ml) boiling chicken stock or water salt and freshly ground black pepper 3 tablespoons chopped fresh mint, cilantro or parsley Place the couscous in a bowl, add the olive oil and lemon juice and mix well to coat the grains. Pour in the boiling stock or water and season with salt and pepper. Cover and allow to sit in a warm place until all the liquid has been absorbed, about 5 to 10 minutes. Stir in the chopped herbs just before serving.