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Chicken and yoghurt tagine
Chicken and yoghurt tagine
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Marinate chicken thighs overnight for maximum flavor. Chill in fridge.
Ingredients:
  • 140g (1/2 cup) Greek Style Yoghurt
  • 3 cloves garlic, crushed
  • 3cm piece ginger, finely grated
  • 62.50 ml roughly chopped coriander, plus extra sprigs, to serve
  • 5 anchovy fillets, finely chopped
  • 10.00 gm ground cumin
  • 10.00 gm sweet paprika
  • 80ml (1/3 cup) olive oil
  • 800g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 1 onion, roughly chopped
  • 625ml (2 1/2 cups) beef stock
  • 2 vine-ripened tomatoes, roughly chopped
  • Herbed couscous (optional), to serve
Instructions:
  • Combine yogurt, most of the garlic, some of the ginger, coriander, anchovies, 2 teaspoons cumin, 2 teaspoons paprika, 2 tablespoons oil, and chicken in a large bowl. Season with salt and pepper, toss thoroughly, and let sit at room temperature for 30 minutes to marinate.
  • In a large tagine or casserole, heat the 2 tablespoons of oil over high heat. Add onion, remaining garlic, ginger, 2 teaspoons each of cumin and paprika. Cook for 5 minutes until onion is soft. Add chicken and cook for additional 5 minutes until chicken is golden. Pour in stock and tomatoes, bring to a boil, then reduce heat to medium, cover, and simmer for 30 minutes until chicken is fully cooked. Stir occasionally.
  • Serve the chicken tagine in bowls, sprinkle with additional coriander, and enjoy with herbed couscous, if desired.

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