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For food lovers who like to cook here is the recipe for a chicken tagine with sweet sultanas and onion sauce.
Tagines got their name from the earthenware cooking pot with its tapering conical lid in which these dishes are cooked. The shape of the lid is important as it retains the heat so that the contents of the dish slowly simmer and there is no need to add water in the cooking process.Tagines can be made with meat, poultry, game or fish, or even just vegetables, often combined with nuts and fruit to enliven and sweeten the dish.
The key is the slow cooking - turn the heat down really low and be patient.Ingredients
I/2 glass of olive oil
2 chicken breasts, washed and dried
1/2 onIon, finely chopped
1 tsp salt
1 tsp freshly ground black pepper
3/4 tsp ground ginger (Or 1 tsp fresh, chopped fine
1 tsp cumin
5 strands of saffron in half a glass of warn water
1 tbsp parsley, finely chopped
5 cinnamon sticks
1/2 tsp sugar
2 whole onion, slicod into rounds
200g sultanas
serves 2Method
Heat the oil in a tagine or covered saucepan.
Add the chicken breast and the chopped onion and fry for 3 minutes.
Add all other ingredients except sliced onion and sultanas and mix in.
Cook for ten minutes.
Add the onions and sultanas and cook over a very low heat until the chicken is cooked and the onions soft and tender.Serve with Moroccan bread, pitta or other flat bread.
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