Fragrant chicken tagine with fruity Basmati rice

An exotic and aromatic North African dish from Morocco commonly cooked and served in a casserole dish called a tagine.

• Serves: 4
• Difficulty: easy
• Prep time: 15 - 20 minutes
• Cooking time: 60 minutes

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Ingredients

• 4 chicken drumsticks
• 4 chicken thighs
• 25 ml (5 tbsp) oil
• 12,5 ml (2 ½ tsp) butter
• 4 medium carrots, peeled and sliced into thin coins
• 2 medium red onions, sliced
• 2 celery stalks, finely chopped
• 5 garlic cloves, chopped
• 10 ml (2 tsp) ground fresh ginger
• 1 red pepper, chopped
• 10 ml (2 tsp) turmeric powder
• 10 ml (2 tsp) paprika
• 5 ml (1 tsp) cinnamon
• 1 X 410 g can whole peeled tomatoes, with juice
• 1 bay leaf
• 12 green olives, pips removed
• 1 lemon, sliced into thin circles
• 250 ml (1 cup) Spekko India Gate Classic Basmati Rice
• 50 g sultanas
• salt and pepper to season

Method

1. Preheat oven to 180°C.
2. Season chicken pieces with salt and pepper.
3. Heat the oil and butter over medium-high heat in a medium sized saucepan.
4. Add chicken pieces and fry skin side down first. Cook for 5 minutes on each side until golden brown. Remove chicken from pan
5. Add the carrots, onion, celery, garlic and ginger to the pan. Saut until soft.
6. Add red pepper and cook for a further 3 minutes.
7. Sprinkle in the turmeric, paprika and cinnamon.
8. Add tomatoes and bay leaf and cook for a further 15 minutes
9. Transfer mixture to an ovenproof pan or a tagine.
10. Mix in the chicken.
11. Layer olives and lemon over the mixture.
12. Cover with tin foil, or if using a tagine, cover with the lid. Bake for 35 – 40 minutes.
13. Cook the Spekko India Gate Classic Basmati Rice according to the instructions on the pack.
14. Add the sultanas and heat through.
15. Serve the tagine with the rice.