I’m afraid I didn’t take any photos of this as I couldn’t find the camera and we were too hungry to waste time looking for it! I promise it looked and tasted amazing though! The recipe was inspired by, but ultimately bore little resemblance to, a recipe by Jamie Oliver.
Ingredients (serves 3/4)
For the marinade:
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1 tbsp olive oil
For the Tagine:
2 large Chicken breasts, cut into small cubes
1 small leek, sliced
1 fennel bulb, cut into wedges (save the fronds for decoration!)
3 baby aubergines, cut into chunks
4 garlic cloves, peeled and sliced
150g dried apricots, halved
500ml chicken stock
squeeze of lemon juice
salt and pepper
1/2 a stick of Chorizo, finely diced
For the chips:
1 swede, peeled, washed and cut into ~5x1x1cm fingers (don’t worry about them being too even)
glug of olive oil
freshly ground pepper
How to make it
1) mix together the marinade ingredients, add the chicken and leave in the fridge for as long as you can to let the flavours infuse (I gave it half an hour but the longer the better).
2) heat a generous glug of olive oil in a heavy Le Creuset type pan, add the marinaded chicken and brown it off.
3) add the leek, fennel, aubergine and garlic and cook gently for 5 minutes, stirring regularly.
4) when all the vegetables have softened add the apricots, stock, lemon juice, salt and pepper and simmer gently for about half an hour with the lid on.
5) While the tagine is simmering, put the swede into a baking tray, add the oil, parmesan and pepper and mix well, place in a preheated oven at 180°C for half an hour, turning regularly (I turned them every 10 minutes and it probably wasn’t enough, at least at the start).
6) When everything is ready fry the chorizo briefly to crisp it up a bit.
7) Put the tagine in bowls, sprinkle the chorizo over it, stack the swede chips on top and decorate with the fennel fronds if you have saved them.
8) Eat and enjoy!