30 Minute Chicken Tagine with Baby Leeks, Dates and Malouf's Red Harissa
Ingredients:
4 large chicken legs, off the bone cut into large pieces
2 tsp grated ginger
2 tsp grated cumin
2 teaspoons Malouf's red harissa
1 large clove of garlic crushed with 1 tsp sea salt
150 ml olive oil
2 medium-sized onions, 4mm dice
3 small baby leeks cut into large pieces
2 tomatoes, seeded and diced
2 cinnamon quills
8 Medjool dates, seed removed and diced
4 green chillies, halved, seeded and shredded
500 ml chicken stock
1 tin (400gm) chickpea’s
Juice of 1 lemon
1 cup Greek style yoghurt
Method:
Marinate the chicken pieces in the spices, garlic, red harissa and 60ml olive oil.
Heat 40 ml olive oil in a large heavy-based saucepan. Add the chicken pieces and sauté until lightly coloured. Remove the chicken from the pan and keep warm.
To make the sauce, heat the remaining olive oil in a pan and sauté the onions, garlic and leeks for 1 minute. Add the tomatoes, cinnamon quills, Medjool dates, green chilies and chickpea’s to the pan and pour on the stock. Bring to the boil, check seasoning then tip into a tagine vessel, covering with conical lid.
Place in pre-heated oven 200 degree’s Celsius for 30 minutes.
Serve with thick Greek style yoghurt
Serves 4
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Greg Malouf Red Harissa 260g
