Poultry and Game Recipes - Chicken Tagine with Almonds and Saffron Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 4 large chicken breasts

• 2 onions, very finely chopped

• 2 celery sticks, finely chopped

• 2 small carrots, very finely chopped

• 1 garlic clove, crushed

• 150 ml/1/4 pint Chicken Stock

• large pinch of saffron threads

• 50 g/2 oz almonds, freshly ground

• salt and pepper

• roughly chopped coriander leaves, to garnish

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Method:

1. Heat the oil in a heavy flameproof casserole. Add the chicken and brown evenly. Transfer to kitchen paper to drain.

2. Add the onions, celery, carrots and garlic to the casserole and cook gently for 5-7 minutes until lightly colored. Add the stock and saffron.

3. Stir in the almonds, season to taste with salt and pepper and bring gently to the boil. Return the chicken to the casserole and add enough water almost to cover.

4. Heat to simmering point, then cover the casserole tightly and cook over a very low heat for about 30-40 minutes until the chicken juices run clear when the thickest part is pierced with the point of a sharp knife.

5. Remove the chicken to a warm serving platter, cover and keep warm. Boil the cooking liquid to reduce it to the right consistency and flavor. Scatter over the coriander leaves and serve.