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.
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)
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.