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12
Easy
25 min
By Jo Pratt
Published 2009
In Morocco, they do a lot of belly-dancing. After you’ve tasted this little number, you’ll understand why - it’s delicious.
Cut the chicken into large bite-sized chunks and split between two casserole dishes or one very large saucepan. Mix together the onion, garlic, ginger, cumin, cinnamon, saffron and harissa paste and add to the chicken. Season with salt and pepper and pour over the stock.
Bring to a simmer, cover with a lid and cook gently for about 1½ hours. Now, don’t panic at this stage ... the tagine