For 8 you will need:
12 skinless boneless chicken thighs
3 medium onions finely chopped (whizz them in a food processor)
1 carrot finely chopped (whizz it)
1 sweet potato finely chopped (whizz with the carrot)
A handful of coriander stalks chopped
A handful of coriander leaves chopped
2 tbsp tomato purée
2 tins of tomatoes
1 tin of chickpeas drained and rinsed
1 ltr chicken stock
Oil
1 tsp Cumin seeds
Cinnamon stick
3 cloves
1/2 star anise
4 cloves of garlic crushed
4 cm ginger grated
1 generous tsp honey
1 tbsp red wine or sherry vinegar
Lemon
Turmeric
1 tsp ground cinnamon
*Optional* half a butternut squash in one inch chunks roasted until soft in olive oil.
Squeeze the lemon over the chicken, add a moderate grinding of salt, turmeric and cinnamon, coat the chicken and leave to marinade.
Heat 4 tbsp of oil in a large pan on a medium heat. When hot add 2 tsp cumin seeds, cloves, star anise and cinnamon stick. When fizzing and slightly coloured add onions stirring often. When the onions are starting to turn brown add the garlic and ginger, stir and add carrot and sweet potato. Cook until soft. Add the coriander stalks and the chicken with any juices that have accumulated from the marinade. Stir until chicken is starting to brown. Add tomato purée, stir and add the tinned tomatoes. Add the stock. Bring to the boil and simmer with the lid on for 30 mins at some point squash the tomatoes against the side of the pan to break them up. Then add chickpeas, squash if using, honey and vinegar and simmer with the lid off until the sauce is thickened and reduced to a thick syrupy goo. Add the chopped coriander just before serving.
Serve with rice, cous cous or flat breads.
Note: you don't need a tagine for this just cook it in a nice big casserole dish with a good lid.
