Just before I covered my tagine in 20 meters of bubble wrap and carefully placed it in a box (I wrote “fragile” on this box like 20 times) for the big move, I had to prepare something delicious in it for old times’ sake.
We are actually planning to keep all our things in a storage unit until we find the perfect little house in George to move into – so who knows when I’ll have the chance to use the tagine again. *shudder*
Chicken, sweet potatoes, chilli, peanut butter, coriander – these are the things tagine heaven is made of. It is rustic, hearty and all-round awesome. Sigh, how I love my tagine.
6 chicken drumsticks
1 onion, chopped
1 teaspoon garlic
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon coriander
2 teaspoons chilli flakes
2 sweet potatoes, cut into chunks
200 ml chicken stock
1 can of tomatoes
200 ml peanut butter
Handful of peanuts
- Heat up the base of the tagine and saute the onion and garlic in a splash of oil. Add the chicken and brown the drumsticks.
- Add the cinnamon, ginger, coriander and chilli flakes and fry for another 2 minutes or so.
- Add the sweet potatoes and cover it with the chicken stock. Cover the tagine and let it simmer for about 1 hour.
- Add the tomatoes and peanut butter and simmer for another hour, stirring occasionally.
- Add the peanuts just before serving with couscous, fresh coriander, red chilli and lemon.