A tagine is the name for a Moroccan stew and the conical-shaped terracotta dish it is traditionally cooked in. Don’t worry if you don’t have a tagine – the recipe works just as well in a heavy-based saucepan.
Serves 4
- 1½ tablespoons olive oil
- 800 g chicken thigh fillets, trimmed of fat and cut into 5 cm pieces
- 1 onion, finely chopped
- 6 cloves garlic, crushed
- 2 sticks celery, thinly sliced
- 3 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 × 400 g tin chopped tomatoes
- 60 g dried apricots, roughly chopped
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 1 cinnamon stick
- 2 cups (300 g) diced pumpkin (squash)
- 1 cup (250 ml) salt-reduced chicken stock
- 3 tablespoons chopped coriander (cilantro), plus extra sprigs to garnish
Method
Heat the olive oil in a medium saucepan over medium heat. Add the chicken in batches and cook for 5 minutes or until golden. Remove and set aside. Add the onion, garlic and celery to the pan and cook for 5 minutes or until the onion has softened.
Add the ground coriander and ginger and sauté for a further 1 minute, then add the chopped tomatoes, apricot, lemon zest, lemon juice, cinnamon, pumpkin and stock.
Return the chicken to the pan and bring the mixture to the boil, then reduce the heat and simmer for 20 minutes or until the chicken and pumpkin are cooked through. Season to taste and stir in the coriander. Garnish with extra coriander and serve with couscous and steamed vegetables.
TIP: Add a finely sliced red chilli along with the coriander and ginger if you like a bit of heat in your food. The pumpkin can easily be replaced with sweet potato, for a slightly different flavour.
A delicious salmon recipe that will be on the table in thirty minutes.
The summery flavours of the rice filling also work well with red capsicums; just replace the tomato flesh with chopped olives.
If you have a bottle of vodka, a tube of tomato purée (tomato paste) and some cream, you’re very close to creating a plate of pasta akin to pure bliss.
The original Sachertorte recipe is still a secret today. But there are lots of recipes based on the original, including this one.
Barbecue beef and bacon burger might just be the best use of alliteration in the English language – it rolls perfectly off the tongue the same way this burger will roll right past yours.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
There’s no need for an ice cream maker with this simple recipe for No-churn Matcha Ice Cream from Nigella Lawson’s Simply Nigella book. Perfect served with a chocolate brownie.
The perfect breakfast to batch for the week ahead and pack for on-the-go eating, these chocolate chip-studded oat bars from are a much more satisfying option than shop-bought cereal bars.
This colourful rice noodle salad with tender steak and sticky gochujang aubergine makes a quick and tasty dinner.
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
Chia seeds and Greek yogurt bring protein, fiber, and healthy fats to this naturally sweet, satisfying dessert.
