World Cuisine

  • 2 tablespoons olive oil
  • 8 boneless, skinless chicken thighs, cut into large chunks
  • 2 onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons plain flour
  • 900 ml (1½ pints) chicken stock
  • grated rind and juice of 1 lemon
  • 2 large pinches saffron threads
  • 1 cinnamon stick, halved
  • 2 x 410 g (13½ oz) cans chickpeas, drained
  • 500 g (1 lb) potatoes, cut into chunks
  • salt and pepper
  • parsley or mixed parsley and mint, chopped, to garnish

Heat the oil in a large frying pan, add the chicken and onions and fry, in batches if necessary, for 5 minutes until golden.

Stir in the garlic, then mix in the flour. Add the stock, lemon rind and juice, saffron, cinnamon and plenty of seasoning and bring to the boil.

Preheat the oven to 180°C (350°F), Gas Mark 4.

Transfer to a tagine or casserole dish. Add the chickpeas and potatoes, mix together, then cover and cook for 2 hours.

Stir, then sprinkle with the herbs. Spoon into shallow bowls and serve with warm pitta breads.

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