Flavoursome and wholesome with just the right amount of chilli and spice.
Chermoula
Ingredients
3 cloves garlic, crushed
1/4 cup fresh flat leaf parsley, chopped
1/4 cup coriander leaves, chopped
1 1/2 tsp ground cumin
1/2 tsp ground turmeric
1 long red chilli, thinly sliced
1 lemon, juiced
1 tblsp olive oil
Method
To make the chermoula, combine garlic, parsley, coriander, cumin, turmeric, chilli, lemon juice and olive oil in a glass bowl
Add the chicken to the chermoula and toss to coat. Cover and place in the fridge overnight to marinate
Tagine
Ingredients
1 x 1 kg (approx.) Lilydale Free Range Chicken Breast Fillets, cut in half lengthways
2 tblsp olive oil
2 tblsp tomato paste
1 1/2 cup chicken stock
2 tsp ground cinnamon
600 Grams butternut pumpkin, cut into crescents
1/2 cup raisins
2 tblsp honey
1 lemon, thickly sliced
Salt and freshly ground black pepper, to taste
Method
Heat oil in a large flameproof tagine or saucepan over medium heat. Cook half the chicken for 2-3 minutes each side or until golden. Transfer to a plate.
Repeat with remaining chicken
Add tomato paste, stock, pumpkin, honey, cinnamon to tagine, stir to combine and bring to a simmer
Add chicken and cover with lemon slices and raisins. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is cooked through.
Season with salt and pepper
Almond Pilaf
Ingredients
20g ghee or butter
1 brown onion, finely chopped
1 tsp finely grated fresh ginger
1 garlic clove, crushed
300g (1 1/2 cups) basmati rice
500ml (2 cups) chicken stock
1/3 cup slivered almonds, lightly toasted
1/3 cup fresh coriander, to serve
Method
To make the pilaf, melt ghee or butter in a saucepan over medium heat. Add onion, ginger, garlic and cook, stirring, for 3 minutes or until onion is soft and translucent
Add the rice and stir to coat in onion mixture. Add the stock and bring to boil.
Reduce heat to low and simmer, covered, for 15 minutes or until the rice is tender and liquid absorbed. Remove from heat. Stir in the coriander and sprinkle almonds on top
Spoon the pilaf on the serving plates. Top with chicken, coriander, almonds and serve immediately
