Chicken tagine with pomegranate tabbouleh

Chicken tagine with pomegranate tabbouleh

By
From
Home Comforts
Serves
3-6
Photographer
Yuki Sigura

I know the ingredients list may be long, but the end result will be worth it all. The spices are so important, as is the mix of fruit in this dish. Tabbouleh can’t have enough stuff added to it as far as I’m concerned; you need to pack it in to make it taste good. You can make the tabbouleh with couscous, but I think it’s better with bulgar.

Ingredients

Quantity Ingredient

For the tagine

Quantity Ingredient
2 tablespoons olive oil
6 large skin-on bone-in chicken thighs
1 onion, finely chopped
2 garlic cloves, finely chopped
5cm piece of root ginger, grated
1/2 teaspoon saffron strands
1 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon ras el hanout
1/2 long cinnamon stick
500ml chicken stock
1 red chilli, finely sliced
2 tomatoes, roughly chopped
2 tablespoons runny honey
2 tablespoons roughly chopped mint leaves
2 tablespoons roughly chopped coriander leaves
25g unsalted butter
sea salt
freshly ground black pepper

For the tabbouleh

Quantity Ingredient
150g bulgar wheat, soaked in water overnight
3 tablespoons roughly chopped mint leaves
3 tablespoons roughly chopped coriander leaves
1/2 red onion, finely chopped
50g pistachio nuts, roughly chopped
100g whole blanched almonds
100g dried apricots, roughly chopped
1 pomegranate, seeds
2 lemons, juiced

Method

  1. Start with the tagine. Heat a large, heavy-based saucepan until hot, add the olive oil and chicken thighs skin side down and fry until golden brown, then flip over and seal on the other side before removing to a plate.
  2. Add the onion, garlic and ginger to the pan and sweat for two or three minutes. Add all the ground spices and the cinnamon stick and cook for one minute, then return the chicken to the pan and stir well to coat.
  3. Add the stock, chilli, tomatoes and honey and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes until the chicken is cooked through. Add the herbs, whisk in the butter, then check the seasoning.
  4. Meanwhile, make the tabbouleh. Drain the bulgar 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.
  5. Pile the tabbouleh on plates and serve with the chicken and some sauce.
Tags:
James Martin
Saturday Kitchen
comfort food
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