Are you looking for something different to cook this Eid? If the answer is yes, put this on your Eid menu! Tagine is a Moroccan classic and is often eaten at gatherings, what better way to break into your Eid dinner than with this aromatic and delicious dish.
Of course this recipe is made using top quality chicken legs with zero injections and zero antibiotics- that's the standard Saffron Alley way!
This recipe is bought to you by the queen of cooking flavourful dishes hungryhijabi! Follow her Instagram for more delectable recipes!
Ingredients:
•2kg Saffron Alley Chicken Legs chicken
•4tbsp olive oil
•2large chopped onions
•2tbsp garlic
•2tbsp cumin seeds
•1/2 cup tagine paste - use ready made of your choice alternatively combine tomato puree, cumin powder, cinnamon powder, coriander powder and paprika powder
•1tbsp salt
•1 cup prunes soaked in water
•1 can chickpeas
•drizzle of honey
•freshly chopped coriander with stems
Recipe :
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Heat olive oil in a large tagine or heavy pot. Add chopped onions and garlic, sauté until golden. Toss in cumin seeds, let them sizzle for a minute.
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Add chicken and brown on all sides. Stir in tagine paste, or your homemade blend with tomato purée, cumin powder, cinnamon, coriander, and paprika. Season with salt.
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Cover and simmer gently, letting the spices work their magic. Add soaked prunes, chickpeas, and a drizzle of honey. Let everything cook down until rich and tender.
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Finish with a generous handful of freshly chopped coriander with stems.
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Serve with fluffy Palestinian Couscous straight from the pot 😘