Ingredients

The following ingredients have 4 Servings
  • olive oil, for frying
  • 6 large chicken thighs
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 5cm/2in piece fresh root ginger, grated
  • ½ tsp saffron
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp ras-el-hanout
  • ½ cinnamon stick
  • 500ml/18fl oz chicken stock
  • 1 red chilli, finely sliced
  • 2 tomatoes, roughly chopped
  • 2 tbsp clear honey
  • 2 tbsp roughly chopped mint leaves
  • 2 tbsp roughly chopped coriander
  • 25g/1oz butter
  • salt and pepper
  • 150g/5½oz bulgur wheat, soaked in cold water overnight
  • 3 tbsp roughly chopped mint
  • 3 tbsp roughly chopped coriander
  • ½ red onion, finely chopped
  • 50g/1¾oz pistachio nuts, roughly chopped
  • 100g/3½oz whole skinned almonds
  • 100g/3½oz dried apricots, roughly chopped
  • 1 pomegranate, seeds only
  • 2 lemons, juice only

Instruction

  • For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate.
  • Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes.
  • Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat.
  • Add the stock, chilli, tomatoes and honey and bring to the boil.
  • Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through.
  • Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper.
  • For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl.
  • Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste.
  • To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside.