Rangitikei Chicken & Saffron Tagine
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Rangitikei Chicken & Saffron Tagine

A rich aromatic dish that’s full of complex delicious flavours

Ingredients

Serves 6

For the Chermoula:
1 cup chopped flat leaf parsley
1 cup chopped fresh mint
a preserved lemon
4 cloves garlic, crushed
2 tsp hot smoked paprika
2 tsp ground cumin
2 generous pinches saffron, soaked for 10 mins in 2 tbsp boiling water
1 tsp ground ginger
1/2 tsp salt

For the Tagine:
a large whole Rangitikei corn-fed free range Chicken
300g carrots
300g waxy potatoes like Desirée
300g ripe, acid free or Roma tomatoes
3 tbsp olive oil
1 heaped tbsp sliced pistachios & mint for garnish
a large tagine or oven dish
 

Method

  1. To make the chermoula marinade, place the parsley, mint, flesh of the preserved lemon and garlic in the food processor and blend. Place this paste in a bowl and add the spices, including the saffron water. 
  2. Cut the chicken into 6 portions and rub the chermoula all over.
  3. Peel and slice carrots. Peel and quarter tomatoes. Peel and slice potatoes. Slice preserved lemon skin.
  4. Lay the carrots on the bottom of the tagine, then the chicken covered in chermoula, then the preserved lemon, then the potatoes and lastly the tomatoes, all in a beautiful design. Pour over the olive oil.
  5. Bake at 180°C or simmer on the stove top for 45 mins.

Serve
Sprinkled with pistachios and mint
 

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Contact Us

Level 3, 100 Carlton Gore Rd
Newmarket
Auckland
Private Bag 99927
 
PHONE
0800 244 253
EMAIL
feedback@rangitikeichicken.co.nz

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