World Cuisine

  • 8 small shallots, peeled
  • 8 garlic cloves, peeled
  • 3 chicken breasts, cut into bite-size chunks
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried mint
  • 1 tablespoon olive oil
  • 3–4 tablespoons white wine or cider vinegar
  • 2 courgettes, cut into bite-size chunks
  • sea salt and black pepper
  • bunch of mint, finely chopped, to garnish

Place the shallots, garlic and chicken breasts in the base of a tagine or a large, heavy-based saucepan and scatter over the fennel and cumin seeds and dried mint. Pour in just enough water to cover the chicken and drizzle in the oil. Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.

Stir in the vinegar and courgettes and season with salt and pepper. Re-cover and cook gently for a further 15–20 minutes until the courgettes are tender and the flavours have mingled. Garnish with the fresh mint and serve with couscous, if liked.

Like This? Try These
More on Food