chicken tagine with garlic and orange

 

This is one of my favourite winter recipes. The chicken drumsticks are first fried with onion and then slow-cooked with garlic, ginger, cumin, coriander seeds, and orange. After slow-cooking you get a fragrant and warming dish with North African flavours.

    

serves 2

 

2 chicken drumsticks, preferably organic

1 ripe orange

2 cloves of garlic, chopped

1 onion, roughly chopped

1 cm fresh ginger, finely chopped

1 teaspoon cumin

1 teaspoon coriander seeds

1-2 tablespoon olive oil or coconut oil

salt + freshly ground pepper (or chilli)

 

to serve

rice

seasonal salad (optional)

 

Grind the cumin and coriander seeds with a pestle and mortar. 

Heat the oil over medium heat in a saucepan. Add the onion and sauté for about 4 minutes. 

Add garlic, coriander, cumin, and the chicken drumsticks and fry for 3 minutes. 

Juice the orange and add the juice to the drumsticks. Pour over water until two-thirds of the chicken is covered. Add 1 teaspoon of salt and cover the saucepan with a lid. Reduce temperature to low heat and simmer for 80 minutes. 

Season with salt and pepper and serve with freshly cooked rice.