New Year’s Hassle-free Tagine

by bfbaker

NYE 103 NYE 110

     Now we all know I love spending time in the kitchen tinkering away with recipes and meals, and that I really do love having people over and throwing dinner parties, but if it’s something like New Year’s Eve, when I’m supposed to look halfway presentable and make sure the house itself is looking non-too shabby as well I do prefer to pick a dish that is low maintenance and that pretty much takes care of itself.

     Whilst I was out in Tunisia in a Medina (an old walled market) my mama purchased me a beautiful, large tagine pot (we bartered down from 120 dinar to 35 which is about £11!) and some gorgeous spices thus it seemed ludicrous to not make tagine for everyone this New Year’s Eve. I prepared it in the morning and allowed it to slowly cook for a couple of hours before guests arrived which left me plenty of time to fiddle around with eye-shadow and consume cosmopolitans with my lovely friends!

What’re your dinner party secrets?

Recipe

4 chicken breasts

3 medium sweet potatoes

7 spring onions

3 cloves of garlic

1 tbsp cinnamon

1 tbsp dried thyme

2 tsp ginger

2 tsp ground corriander

1 tsp harissa

1 tsp cayenne pepper

2 tbsp tomato puree

1 can of tinned tomatoes

200g chicken stock

Half a lemon

Olive oil

Salt and pepper to taste

  1. Chop your onions and garlic nice and finely and peel and chop the sweet potatoes in small chunks.

  2. With a little olive oil in a pan fry the onions until nice and translucent then add in the garlic and potatoes. Careful not to let the onions or garlic catch and burn. Cook until potatoes are becoming nice and soft then stir in your spices and puree.

  3. Pop your chicken in the pan as well and cook until nicely sealed.

  4. Next add in your stock to de-glaze the pan.

  5. Pour in your tinned tomatoes and season to taste.

  6. Pop everything into your tagine pot (or any oven proof dish with a lid) and cook on 170 for at least two hours, squeeze the juice of half a lemon over it all and enjoy!

It’s particularly good served with couscous.

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