BBQ brandy lamb chops
BBQ brandy lamb chops
4 servings
25 mins
Liven up your BBQ with this special marinade, made from rosemary, hoisin sauce and of course, the brandy.
4 servings
60 minutes
15 m prep + 45 m cook
Moroccan Chicken Tagine
A classic Moroccan dish that is sweet, spicy and tangy all in one. Great for sharing or to have leftovers for the next day!
Ingredients
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 a lemon
5 cloves garlic, minced
Skin on chicken thighs (bone-in preferred but you can use either)
Salt and pepper
1 tablespoon olive oil
1 large white onion, halved and cut into thick slices
2 tablespoons all-purpose flour
1-3/4 cups chicken broth
2 tablespoons honey
2 large or 3 medium carrots, peeled and cut into coin sizes
1/2 cup Greek green or black olives, pitted and halved
2 tablespoons of fresh coriander leaves
Method
- Combine the spices in a bowl and set aside. Zest the lemon and set aside. Mince the garlic and set aside. In a separate bowl combine 1 teaspoon of the minced garlic and 1 teaspoon of lemon zest and set aside.
- Preheat a large dutch oven dish or thick pan with olive oil. Season the chicken with salt and pepper. Once the oil is hot brown the chicken on all sides using a pair of tongs, this should take about 4 minutes per side. Transfer the chicken to s separate dish and set aside.
- Leave the chicken juices in the dish and lower the temperature to a medium-high heat. Add the thick sliced onions and brown for about 5 minutes. Add the minutes garlic and cook for about 30 seconds to 1 minute, making sure the garlic doesn’t burn. Then add the spices, flour and a drop of water and cook for 1 minute. Pour in the broth, honey lemon zest and a good pinch of salt, combining everything so nothing sticks to the bottom of the pan. Add the chicken, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots and simmer on the same heat for a further 10 minutes.
- Stir in the olives, reserved garlic/lemon zest mixture, coriander leaves and a squeeze of lemon juice. Best served with couscous and some green beans.
Note: You can use any chicken cuts, however the bone-in thigh gives extra flavour and as it’s boiled it falls off the bone quite easily without drying out. If you are looking for a meat substitute, you can semi-boil potatoes cut into quarters and add these when you add the carrots.
Recipe by Jenn Segal
Moroccan Chicken Tagine
A classic Moroccan dish that is sweet, spicy and tangy all in one. Great for sharing or to have leftovers for the next day!
4 servings
60 minutes
15 m prep + 45 m cook
Ingredients
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 a lemon
5 cloves garlic, minced
Skin on chicken thighs (bone-in preferred but you can use either)
Salt and pepper
1 tablespoon olive oil
1 large white onion, halved and cut into thick slices
2 tablespoons all-purpose flour
1-3/4 cups chicken broth
2 tablespoons honey
2 large or 3 medium carrots, peeled and cut into coin sizes
1/2 cup Greek green or black olives, pitted and halved
2 tablespoons of fresh coriander leaves
Method
- Combine the spices in a bowl and set aside. Zest the lemon and set aside. Mince the garlic and set aside. In a separate bowl combine 1 teaspoon of the minced garlic and 1 teaspoon of lemon zest and set aside.
- Preheat a large dutch oven dish or thick pan with olive oil. Season the chicken with salt and pepper. Once the oil is hot brown the chicken on all sides using a pair of tongs, this should take about 4 minutes per side. Transfer the chicken to s separate dish and set aside.
- Leave the chicken juices in the dish and lower the temperature to a medium-high heat. Add the thick sliced onions and brown for about 5 minutes. Add the minutes garlic and cook for about 30 seconds to 1 minute, making sure the garlic doesn’t burn. Then add the spices, flour and a drop of water and cook for 1 minute. Pour in the broth, honey lemon zest and a good pinch of salt, combining everything so nothing sticks to the bottom of the pan. Add the chicken, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots and simmer on the same heat for a further 10 minutes.
- Stir in the olives, reserved garlic/lemon zest mixture, coriander leaves and a squeeze of lemon juice. Best served with couscous and some green beans.
Note: You can use any chicken cuts, however the bone-in thigh gives extra flavour and as it’s boiled it falls off the bone quite easily without drying out. If you are looking for a meat substitute, you can semi-boil potatoes cut into quarters and add these when you add the carrots.
Recipe by Jenn Segal
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