Moroccan Chicken Tangine

Moroccan Chicken Tangine

olive oil
thinly sliced red onion
minced garlic cloves
ground ginger
saffron
cinnamon
lemon juice
preserved lemons
chopped parsley
fresh coriander
chicken thighs
kalmata olives
chicken stock
3 tsp
2 nos
3 nos
2 tsp
1 gms
1 tsp
½ nos
2 nos
1 tsp
as required
6 nos
3 tsp
600 ml

Instructions

1. Heat a tangine (a heavy-bottomed, shallow lidded pan) on a low flame and add oil, followed by onion. Mash the garlic with ½ tsp of salt and add it to the pan. Sprinkle the ginger, saffron, cinnamon, lemon juice and coarsely chopped pulp of one preserved lemon and the rind of both. Finally add the parsley and chopped coriander and toss it.

2. Arrange the chicken on top and scatter olives. Pour the chicken stock into the pan, shut the lid tightly and allow it to simmer for 45 minutes, until the chicken is cooked through. Season to taste and top with coriander and seasoned couscous.

Lemongrass and ginger grilled fish skewers

boneless John Dory fillet
corn starch
oil (for deep frying)
 sugar
refined oil
chopped garlic
crushed fresh red chilli
fresh Thai basil
oyster sauce
dark soya sauce
fish sauce
corn starch slurry
800 gms
150 gms
1 ltr
15 gms
60 ml
50 gms
20 gms
20 gms
40 ml
20 ml
30 ml
60 ml

Instructions

1. Slice the fish and dust it evenly with corn flour. Fry it in hot oil till it turns crispy. Heat the wok with the oil, fry chopped garlic and crushed chillies till they turn light brown. Deglaze with some stock and then add the sugar, oyster sauce, fish sauce, and dark soya sauce.

2. Taste the seasoning and thicken the sauce with the corn starch slurry. Finish it with some fresh basil and then arrange the fried fish on a platter. Top it up with the sauce.