I was reading the International New York Times last week and came across a tagine recipe which combined chicken and rhubarb. It sounded intriguing so I took the idea of it and came up with my own version. I used fresh turmeric which Jason sells most weekends. I think it really adds something in a way that you can’t quite identify. It’s not a spicy tagine but has a delicate blend of flavours.
Ingredients (for 4)
8 chicken pieces (I used boned and skinned thighs)
1 medium onion, finely chopped
2 carrots, chopped
2 leeks, sliced
2 stalks celery, chopped
4-5 cloves garlic, peeled and crushed
2-3 cms piece fresh ginger, finely grated
2-3 cms piece fresh turmeric, finely grated or ½tsp ground tumeric
2-3 bay leaves
1tsp ground cumin
1tsp sweet paprika
1 cinnamon stick
Pinch of chilli flakes
Salt & pepper
2 cups chicken stock
Handful of pitted dry black olives
Poached rhubarb (see recipe below)
Finely chopped coriander or parsley
Season the chicken pieces. Heat a little olive oil in a tagine or lidded flameproof dish.
Brown the chicken on both sides. Set the pieces aside.
Add the chopped onion, celery, leeks and carrots. Cook till soft (about 10 minutes). Add the garlic, ginger and turmeric. Stir for a minute then add the cumin, paprika, chilli flakes, cinnamon stick and bay leaves. Add the stock, honey and salt and pepper.
Cover and cook for about 45 minutes. Just before it’s ready, add the olives and poached rhubarb along with a tablespoon of the poaching syrup. Taste and adjust the seasoning if needed. At this stage don’t stir the tagine too much otherwise the rhubarb will break up.
Serve on a bed of couscous and sprinkle with coriander.
Cut 5-6 sticks of rhubarb into pieces.
Dissolve 1 cup sugar in 1½ cups of water and add 1 vanilla pod (split and scrapped).
Simmer the syrup and add the rhubarb pieces. Cook gently for 4-5 minutes until the rhubarb is just soft and not breaking up. Take the pieces out when ready and reserve 1 tablespoon of the syrup.