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Chermoula chicken pumpkin tagine with almond pilaf
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Prep Time:
370 minutes
Cook Time:
45 minutes
Total Time:
415 minutes
Delicious chermoula chicken pumpkin tagine with almond pilaf.
Ingredients:
  • 3 cloves garlic, crushed
  • 62.50 ml fresh flat-leaf parsley, chopped
  • 62.50 ml coriander leaves, chopped
  • 3.75 gm ground cumin
  • 1/2 tsp ground turmeric
  • 1 long red chilli, thinly sliced
  • 1 lemon, juiced
  • 18.20 gm olive oil
  • 1kg Bulk Chicken Breast Fillets, cut in half lengthways
  • 36.40 gm olive oil
  • 44.40 gm tomato paste
  • 382.50 gm chicken style liquid stock
  • 600 grams butternut pumpkin, cut into crescents
  • 57.20 gm honey
  • 5.00 gm ground cinnamon
  • 1 lemon, thickly sliced
  • 125.00 ml raisins
  • Salt and freshly ground black pepper, to taste
  • 20g ghee or butter
  • 1 brown onion, finely chopped
  • 1 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 300g (1 1/2 cups) basmati rice
  • 500ml (2 cups) chicken stock
  • 82.50 ml fresh coriander, to serve
  • 82.50 ml slivered almonds, lightly toasted
Instructions:
  • Create a vibrant chermoula by mixing garlic, parsley, coriander, cumin, turmeric, chili, lemon juice, and olive oil in a glass bowl.
  • Toss the chicken in the flavorful chermoula mixture until evenly coated. Refrigerate overnight to let the flavors meld perfectly.
  • In a large flameproof tagine or saucepan over medium heat, sizzle the chicken in batches until beautifully golden on each side, about 2-3 minutes per side. Transfer to a plate.
  • Combine tomato paste, stock, pumpkin, honey, and cinnamon in the tagine. Stir well and bring to a simmer.
  • Lay the chicken in the pan and top with zesty lemon slices and sweet raisins. Simmer on low with the lid on for 25 minutes until the chicken is tender. Finish off with a sprinkle of salt and pepper to taste.
  • In a saucepan over medium heat, melt ghee or butter. Add onion, ginger, and garlic, cooking and stirring for about 3 minutes until the onion is soft and translucent.
  • Combine the rice with the flavorful onion mixture, ensuring each grain is coated. Pour in the stock and bring everything to a boil. Lower the heat and gently simmer with a lid on for 15 minutes until the rice is cooked and has absorbed the liquid. Take off the heat and mix in the fresh coriander, then finish with a sprinkling of almonds for added crunch.
  • Serve the pilaf on plates, then generously layer with chicken, coriander, and almonds for a delightful presentation. Enjoy immediately.

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