Tagine Time
Tagine is a Moroccan word that refers to both a conical shaped slow-cooking vessel and the dish that’s cooked in it. So you cook a tagine in a tagine. The conical cover acts to keep the moisture in the food while infusing the entire dish with spices and flavours. If you don’t have a tagine, a pot will give similar results; the key is the slow-cooking and the infusion of flavours. These tagine-inspired ideas will have your mouth-watering: Chicken & Green Olive Tagine; Lamb Pilau; Greek Oregano Chicken with Risoni; Apricot Chicken Tagine; Lentil & Carrot
Tagine; Cauliflower, Chickpea & Pomegranate Tagine; and Pumpkin, Tofu & Preserved Lemon Tagine.
Butter Chicken Clay Pot
Recipe / Lee Holmes
Everything just tastes better in a clay pot — even butter chicken! This version will help give your Friday-night curry a gut-friendly upgrade.
Serves: 4
2 tbsp extra-virgin olive oil
1 large brown onion, diced
4 garlic cloves, crushed
3cm knob fresh ginger, grated
2 tsp garam masala
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp chilli powder
1 tsp Celtic sea salt
750g boneless, skinless chicken thighs, halved or cut into pieces
1 bay leaf
400mL tomato passata
250mL coconut cream
100g roasted unsalted cashews, crushed or finely chopped
2 tbsp lemon juice
Coriander leaves, to serve
Cauliflower rice or cooked rice, to serve
Heat olive oil in large clay pot or heavy-based saucepan over medium heat. Sauté onion for 3–4 mins, or until softened. Add garlic and ginger and sauté for 1 min.
Stir in ground spices and salt and sauté for about 2 mins, or until fragrant.
Add chicken and cook, stirring frequently, for about 5 mins, before adding bay leaf, passata, coconut cream and cashews.
Reduce heat to low and simmer, uncovered, for 20–25 mins, or until chicken is cooked through.
Stir in lemon juice, scatter with coriander leaves and serve with cauliflower rice or your choice of accompaniments.
One-Pot Greek Oregano Chicken with Risoni
Recipe / Lisa Holmen
I remember eating a similar dish at a local taverna in Sifnos, a Greek
