Chicken Tagine with Honeyed Pears and Cinnamon

Summary

Yield
Servings
SourceTesco Recipe from Mourad Mazouz
Prep time1 hour, 30 minutes
Cooking time
Total time1 hour, 30 minutes

Description

A north african recipie that would traditionally be cooked in a clay pot.

Ingredients

1⁄2 t
Saffron threads
50 ml
Sunflower oil
2  
Onions, chopped
1 1⁄5 kg
Chickinh quarters
2  
Sticks of cinnamon
1 t
Salt
1⁄2 t
Ground white pepper
1 bn
Coriander tied with string
1 t
Ground ginger
50 g
Unsalted butter
5  
Pears, peeled, cored and quartered.
4 T
Clear honey
50 ml
Orange water
2 T
Sesame seeds, dry roasted in frying pan

Instructions

Place saffron threads in a small frying pan over a low heat and cook for 2-3 minutes until lightly coloured.
Grind in a pestle and mortar while still warm then add warm water. Leave to one side.
Heat the oil in a flameproof casserole over a low heat and cook the onions for 20 minutes or until golden.
Add the chicken portions, cinnamon sticks, saffron, salt, white pepper, corriander and ginger.
Add water from the kettle. Cook covered for 35 minutes.
While chicken is cooking melt the butter in a frying pan.
Add pears and honey and cook over a low heat turning occasionally for 15 minutes or until caramelized.
Add to the chicken with the orange water and cook for a further 10 minutes.
Just before serving, remove the coriander and sprinkle with sesame seeds.
Serve with couscous.

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