For Christmas, Sam’s mom had gotten us a tagine. We were very excited to use it, but knew that we had to cure it first. We researched the best ways to cure our new tagine and then got busy and never did. But with this Chicken Pistachio Tagine recipe in mind, we finally got around to it, and I’m pleased to announce that we now have a usable dish.
Chicken Pistachio Tagine
Ingredients:
1 kg of chicken
4 tablespoons of rapeseed oil
2 onions
3 cloves of garlic, minced
750 mL chicken stock
juice of 1 lemon
2 teaspoons of ground cumin
2 teaspoons of fresh ginger
1/2 teaspoon of cinnamon
1 teaspoon of ground turmeric
1 teaspoon of paprika
1/2 teaspoon of salt
150 g of pistachios
handful of coriander
300 g couscous
a handful of chopped mint
Instructions:
Sauté your chicken in the oil in your tagine (make sure to use a diffuser if necessary).
Sauté until brown, then remove your chicken. Add the garlic and the onions into the tagine and cook until the onions are translucent. Return the chicken to the dish and add your lemon juice, chicken stock, cumin, ginger, paprika, cinnamon, turmeric, salt and pepper. Cover with your lid and stir occasionally for 30 minutes.
Stir in the pistachios and the coriander and simmer for 15 more minutes.
Whilst that’s happening, make your couscous according to the directions on the package.
Stir in your mint and a dash of olive oil. Then salt and pepper to taste.
Serve the tagine over the couscous.
I absolutely love how flavourful this dish is!
