Monday, October 29, 2007

Chicken tagine with potatoes and olives

I love Moroccan food, with its rich spices, luscious fruit and flavoursome meat. One of my favourite restaurants is Souk in London, which serves delicious Moroccan food, and creates a great atmosphere with its cave-like interior, scatter cushions, belly dancers and even hookahs (the latter of which I rejected).

Last weekend, I tried out a new Moroccan recipe - tagine of chicken with potatoes and olives. I am unsure how authentic it is, but it is certainly good. It involves braising 600g of chicken, then adding 2 bay leaves, 2 grated onions, salt to taste, 1/2 teaspoon tumeric, and 1/2 teaspoon ground ginger and simmering on low heat for 30 minutes. Next, add 800g diced potatoes (skin on is fine), top up the water and continue to simmer until the potatoes are soft. Finally, during the last 5 minutes of cooking, add two sprigs of fresh thyme, a handful of torn fresh coriander leaves and 12 chopped black olives and season with pepper.

Verdict - delicious!

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