Chicken and Yoghurt Tagine

92%

Prep

20 min

Cook

1 hr 15 min

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Ingredients

  • 140 grams (1/2 cup) ‏Greek-style yoghurt
  • 3 ‏Cloves garlic, crushed
  • 3 cm piece ‏Ginger, finely grated
  • 1/4 cup ‏Roughly chopped coriander, plus extra sprigs, to serve
  • 5 ‏Anchovy fillets, finely chopped
  • 1 tbsp ‏Ground cumin
  • 1 tbsp ‏Sweet paprika
  • 80 ml (1/3 cup) ‏Olive oil
  • 800 grams ‏Chicken thigh fillets, trimmed, cut into 3 cm pieces
  • 1 ‏Onion, roughly chopped
  • 625 ml (2 1/2 cups) ‏Campbell's Real Stock Beef
  • 2 ‏Vine-ripened tomatoes, roughly chopped
  • ‏Herbed couscous (optional), to serve
  1. To marinate chicken, place yoghurt, two-thirds of the garlic, half the ginger, coriander, anchovies, 2 tsp cumin, 2 tsp paprika, 2 tbsp oil and chicken in a large bowl.
  2. Season with salt and pepper, and toss well to combine. Stand at room temperature for 30 minutes to marinate.
  3. Heat remaining 2 tbsp oil in a large tagine or casserole over high heat. Add onion and remaining garlic, ginger and 2 tsp each cumin and paprika. Cook, stirring occasionally, for 5 minutes or until onion is soft.
  4. Add chicken and cook, stirring occasionally, for 5 minutes or until chicken is golden.
  5. Add stock and tomatoes, and bring to the boil. Reduce heat to medium, cover, then simmer, stirring occasionally, for 30 minutes or until chicken is cooked though.
  6. Divide chicken tagine among bowls, top with extra coriander and serve with herbed couscous, if using.

Recipe By

Eva

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