It uses chicken thighs which are probably the best tasting part of the chicken and cooking them with skin and bone intact, you know the flavour is just going to be that much better. It's spiced with a blend of ground ginger, turmeric, paprika and cinnamon which just fills the kitchen with those mouth watering aromas. Completing the picture with rice and vegetables, this all in one dish will satisfy even the hungriest.
Chicken Tagine with Rice[Adapted from Dish Issue 25]
6 chicken thighs, bone in, skin on
2 medium red onions, sliced
2 stalks celery, chopped finely
2 small carrots, cut diagonally
1 red capsicum/red pepper, cut into bite sized pieces
300 grams butternut pumpkin, cut into cubes
2 teaspoons ground ginger
2 teaspoons turmeric powder
2 teaspoons Spanish smoked paprika
2 teaspoons ground cinnamon
1 cup basmati rice, rinsed
For this dish I used a tagine - but you can use any dish that goes from stove top to oven.
Prepare the spice mix:
Place the ground ginger, turmeric, paprika and cinnamon into a bowl and stir well to combine.
Prepare the chicken:
Salt and pepper the chicken thighs and sprinkle over with a little of the spice mix - aim at using no more than 2 teaspoons of the spice mix for this.
Drizzle a little oil in your dish and heat over a medium flame - add a small knob of butter and when sizzling add the chicken pieces, skin side down. Only add two at a time to keep an even temperature - if you add too many, the heat will drop and the chicken will stew rather than brown. Once the skin has coloured, turn over and cook until golden. Remove the chicken from the dish and set to one side.
Add the onions, celery, carrots and garlic and cook until the vegetables start to soften - now add the capsicum and cook for about 10 minutes or until the vegetables just start to colour. Sprinkle in the remaining spice mix - stir well and cook for another 2 minutes.
Add the pumpkin cubes and stir again to mix through and then sprinkle over the drained rice. Give this a good stir to ensure it's well incorporated and then pour over with hot water or stock - the water should be just above the level of your ingredients.
Arrange the chicken thighs, skin side up on top of the pan, press them down slightly so they are partly submerged.
Cover and place this is preheated 170°C/340°F oven for about 30 to 45 minutes. The time will depend on the dish you use so do keep an eye on it from about the 20 minute mark.
Remove the chicken from the dish and using two forks, gently toss the rice and vegetables to help fluffy it up. Place the chicken back on top and serve.