Mo-Roccen chicken tagine and spice mix
Today were off to Kate and Baz's wedding in Sydney and we have decided to get them a tagine and some of my favourite spices. This little Moroccan number is great as you make the spice mix once and it lasts a good 3-4 meals and by the last meal there is no need for a recipe as by then you have got the idea on how it all works well with chicken effectually needs the Moroccan spice mix, chicken, a starch(eg chickpeas) something crunchy like nuts and most importantly something sweet(the apricots) I have used craisins before and it was AWESOME!!
Mo-Roccen Spice Mix
· 5 teaspoons cumin seeds
· 5 teaspoons coriander seeds
· 1 teaspoon Fennel Seeds
· 2 ½ whole allspice
· 5 teaspoons ground nutmeg
· 2 ½ teaspoons ground ginger
· 1 ¼ teaspoons ground red pepper
· 1 ¼ teaspoons ground cinnamon
· 1 ½ teaspoons salt
Roast seed spices in an oven or constantly stirring in a dry pan over a stove(recommended) then combine remaining ingredients in a mortar and pestle and GRIND!
Mo-Roccen Chicken recipe
- 2 medium sliced Onions
- Couple of cloves of Garlic
- Pinch or 2 of salt
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
- Cup chicken stock
- 1/3 cup Apricots
- 1/3 cup Almonds
- 4 chicken thighs fillets roughly chopped
- 1 cup chickpeas
- Oil (recommend low fragrance)
- 2-3 teaspoon Mo-Roccen mix
Serve with couscous
Heat oil in a tagine over medium heat. Add onion and garlic cook until soft then add Mo-Roccen mix and chicken when chicken is lightly browned turn down heat to very-low add stock, chickpeas, cover and cook on low heat on in and oven for 30-40 minutes NB don’t peek as the heat will escape.
After this add Apricots Nuts and salt and pepper to flavour.
NB Mo-Roccan mix keeps well so keep it in a jar in the cupboard.
