Chicken and gooseberry tagine
Gooseberries are at their best in summer and can be used in savoury and sweet recipes – choose red ones for this aromatic tagine to bring sweetness and tartness to the dish
- Total:
- Serves: 4 persons
Ingredients
- 3tbsp olive oil
- 8skinless chicken thigh fillets, cut into chunky pieces
- 2onions, thinly sliced
- 2tsp ground turmeric
- 2tsp ground cumin
- 2tsp ground coriander
- 1tsp ground cinnamon
- 1tbsp rose harissa
- 1tbsp tomato purée
- 400g tin chopped tomatoes
- 500ml chicken stock
- 200g ripe red gooseberries, trimmed of any stalks
- handful of coriander, chopped
- couscous, to serve
Instructions
Step 1
Heat 1½ tbsp of olive oil in a casserole or tagine over a medium-high heat. Season the chicken pieces well, then fry in batches for 5-6 minutes, flipping halfway through, until golden brown. Scoop out onto a plate. Add the remaining oil and the onions to the pan, and fry with a pinch of salt for 10 minutes until the onions are soft and slightly caramelised.Step 2
Add the spices, harissa and tomato purée, and fry for 2 minutes before tipping in the tomatoes and stock. Return the chicken to the pan, then bring to the boil, cover, reduce the heat and simmer gently for 45 minutes or until the chicken is tender and the sauce reduced.Step 3
Add the gooseberries and simmer for 10 minutes until they are just softened, then stir in the coriander and serve with couscous.