9 August 2012

Chicken, Butternut and Chickpea Tagine

Once again, we've had a house full of guests...(an occupational hazard when you live in one of the most beautiful, and popular, European Summer destinations in the world)
And so, when it comes to meal times, it is a little chaotic to say the least at Casa Hugo'sMum!
We've been eating out so much lately. Yesterday, on a rare, chilled day spent at home, while our house guests were out, I decided to make a wholesome, yummy, much-needed, home-cooked meal for my Hugo.
So I raided the fridge and the grocery cupboard and found the following ingredients -
chicken drumsticks, butternut, fresh tomatoes, 1/2 a bottle of chickpeas, 1/2 a bottle of white broad beans and some couscous.
I took inspiration from my Mother-in-law, who makes a mean chicken couscous dish and decided to make something similar.
The result was absolutely delicious! Hugo gobbled it up and it also went down a treat with our house guests when they came home from a day spent drinking sangria on the beach!

Here's how to make it: (as usual please bare in mind that my measurements are approximate and not an exact science so use your instinct and taste as you cook)

6 Chicken drumsticks
4 Tomatoes (chopped)
1 onion (chopped)
2 cloves garlic (crushed)
small piece of fresh ginger (grated)
1/2 a butternut (peeled and cubed)
2 teaspoons cinnamon
1 teaspoon cumin 
1/2 bottle cooked chickpeas
 1/2 bottle cooked alubias (white broad beans)
500ml chicken stock (organic or homemade)
Fresh coriander

Sautée the onions in olive oil until soft, add the garlic and ginger and the spices.
Add the chicken and cook until browned.
Add the chopped tomatoes and the butternut and cook for a further 5 minutes
Add the stock and reduce the heat to a low simmer ( the liquid should cover the ingredients). Cook with the lid on for 1 hour or until the meat falls off the bone. (I like to remove the bones from the 'broth')
Add the chickpeas and the beans and taste to check seasoning. (add more spice according to your taste)
Cook for 15 mins on a low heat.
Make the couscous according to the package

Serve the chicken and chickpea 'broth' poured over the couscous and topped with chopped coriander (I left the coriander out for Hugo)

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