Ingredients
- 4 tbsp Olive oil
- 4 piece Chicken legs
- 600 g Onions (sliced)
- 600 g Fennel bulbs (sliced)
- 100 g Raisins
- 1 piece Orange (zest and juice)
- 3 clove Garlic (crushed)
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Ground ginger
- 1 tsp Salt
- 0.5 tsp Black pepper
- 400 ml chicken stock
- 200 g Couscous (to serve)
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4 piece
Chicken legs
(can be replaced with tofu)
Alternative: Tofu cubes
Instructions
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Heat olive oil in a large pot or tagine. Brown the chicken legs on all sides and remove from the pot.
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Add the sliced onions and fennel to the pot and cook over medium heat until softened, about 10 minutes.
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Stir in the raisins, orange zest and juice, crushed garlic, ground coriander, ground turmeric, ground ginger, salt, and pepper.
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Return the chicken to the pot. Pour in the chicken stock. Bring to a simmer, then cover and cook for 1 hour, or until the chicken is cooked through.
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Serve hot with couscous.
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