In a world full of labels and where everything must be put into a category I found myself wondering if we haven't gone too far! Then I thought to myself wait, would I put Poison's 1988 Shut Up and Say AH album in the same category as Metallica's 1986 masterpiece Master of Puppets? NO I would not, sure if you Google metal they may both come up in the same search, but the reality is they're worlds apart in style and substance. It was this thought that filled my mind as I was cooking this weeks low and slow, sure I guess I was cooking a Moroccan stew but could I say it was in the same realm as a French Beef bourguignon? Hmm...No I could not. In the same way I couldn't, in good conscience put Steven Segal's 2004 Songs From The Crystal Cave into the same Blues genre as Bruce Willis' 1987 obvious classic The Return of Bruno. As always enjoy with great vino and people you love.
Tagine of Chicken, Kalamata Olives & Lemon
1 bottle of 2011 Chapel Hill Il Vescovo for drinking with Tagine
1 bottle of 2012 Lino Ramble Rousanne Marsanne Viognier to drink whenever cause it's good!
4 chicken Thighs
2 Cloves Garlic
1 Onion Diced
1 Star Anise
1 Tsp Ground Tumeric
1 Tsp Ground Cumin
1Tsp Ground Corriander
1 Cinnamon Quill
2 Handfulls Pitted Kalamata Olives
11\2 Cups Chicken Stock
Half a Lemon
Cous Cous
1 Cup Cous Cous
1 Cup Chicken Stock
Fresh Corriander
Peas
Sultanas
Slivered Almonds
Pinch of Saffron
Bay Leaf
Tagine
Rub spices over chicken and leave to one side
Sweat onion, garlic and star anise in tagine with a good drizzle of olive oil until softened
Turn heat up and add chicken thigh and fry off til slightly coloured
Add stock and bring to boil, remember to de glaze tagine and pick up all the flavour from the bottom
Pop lid on and cook for around 15-20 mins or until chicken is cooked then add olives juice and rind of half a lemon
Cook for a further 5 mins and then add fresh coriander and season with a little salt and pepper
Cous Cous
Heat bay leaf, saffron and a hint of black pepper in a saucepan til warm then pour over cous cous and leave to absorb
Once absorbed fluff with a fork and add almonds and peas along with a small hit of butter then top with fresh corriander.
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