Chicken Tagine - Stew is Stew Right?
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. title=chicken-tagine