Only
the other day a group of us were discussing how lucky we were having been through
the educational system that gave us practical “life skills” that we use to this
very day. These of course were gender dominated with Cooking & Sewing – Woodwork
and Metal Work. Never the less it taught us to plan and manage everyday events
and a method of tackling a task or problem. Household management has been
documented by many, the famous one of course Mrs Beeton's
Book of Household Management. As relevant today - as it was way back when. A
young aspiring girl, newly married, who embraced the role of housekeeping and
domestic management.
Having
a list and a plan always serves well for a peaceful and calm domestic
environment and preparations in advance can always maintain that peace. No last
minute panics or reacting on your feet to situations ‘a la minute’. Never the
less at the pace in which we live these days many do not take a step back and
draw a breath to create that peace and planned environment – it is certainly
worth a try.......
So
whilst preparing one meal – put this one together for another evening as it
improves a day or so later. Have fun
Chicken Tangine
10
Chicken Thighs
Olive
Oil
1
large Onion, coarsely chopped
About
a walnut size of fresh Root Ginger, finely chopped
2
tsp Ground Coriander
2
tsp Ground Cumin
1
tsp Ground Cinnamon
1
Tin x 400g chopped Tomatoes
2
Garlic Cloves, crushed
1½
tsp Harissa paste
1
tbsp Honey
450ml
Chicken Stock
75g
ready-to-eat Dried Apricots - quartered
75g
ready-to-eat Prunes - quartered
1
lemon – chopped into chunks
Coarsely
chopped fresh Coriander
Salt
and Pepper
METHOD
Heat the oil in a flameproof casserole
over a medium–high heat until hot and fry the Chicken in stages until golden
brown. Remove transfer to a large plate, and set aside.
Add the Onion and Ginger to the oil
in the pan and soften over a low heat, stir frequently scrap the bottom of the
pan to release any bits left from the chicken. Add the Spices and fry for 2–3
minutes, stirring constantly.
Stir in the Tomatoes and increase the
heat. Add the Garlic, Harissa paste, and honey, stir well again. Pour in the Stock;
bring to the boil, stirring often. Return the Chicken to the pan, together with
the juices.
Add the fruits to the pan. Press down
the chicken and fruits to submerge them in the sauce.
Cover and simmer gently about 1hour
until the chicken is tender and cooked through. Lift the lid and check
occasionally during this time, turning the chicken over to ensure even cooking.
Leave to cool, cover, and refrigerate overnight.
The following day, slowly reheat 10
minutes or until the chicken is hot and the sauce gently bubbling. Stir in
about half, check the taste seasoning. Serve hot, sprinkled with the remaining
coriander.
