Gosh, I had forgotten about this goody. This is a super tasty one pot wonder, no need for a side as there are chickpeas and olives in the recipe which is more than enough for a light summer meal.
4 chicken thighs and 4 drumsticks
1 red onion, sliced
1 clove of garlic, crushed
1 red chilli, chopped
2.5ml cumin seeds
10ml ground cumin
10ml ground coriander
750ml Clemengold juice
1 tin chickpeas
60g green olive
Salt and Pepper
Brown the chicken thighs in a large tagine or saucepan. Once golden, remove and set aside.
In the same tagine/pan fry the onions until translucent, then add the garlic, chilli and cumin seeds and fry for a further 3 minutes.
Add the ground cumin, ground coriander and paprika, and then return the chicken to the tagine/pan.
Add the Clemengold juice, and if necessary extra stock/water to cover the chicken completely. Cover and allow to simmer for 45 minuter-1 hour.
After about an hour, remove the lid and allow the sauce to reduce.
Add the chickpeas and olives and season well. Allow to heat through before serving.
Stylist: Lisa Clark |