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RECIPES

Organic chicken tagine with mograbieh & minted yoghurt SERVES: 4 TIME: 45 minutes 1 kg organic chicken Maryland (4 pieces) 100 g ghee 1 onion, finely chopped 2 carrots, finely chopped 1 celery stick, finely chopped 6 garlic cloves, crushed 4 bay leaves 1 cinnamon stick a few threads saffron 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon turmeric ½ teaspoon paprika 1 handful dried apricots ½ preserved lemon, finely chopped 1 handful pitted olives 1 bunch coriander (cilantro)

Mograbieh 100 g mograbieh (pearl couscous) a few saffron threads 50 g ghee salt and pepper, to season micro herbs, to garnish halved cherry tomatoes, to garnish (optional)

Sear the chicken with the ghee in a heavy-based pan over medium heat, then set aside. Sauté the onion, carrot, celery and garlic. Then add the bay leaves and spices and 500 ml of water before adding the chicken back in. Cook in a tagine or covered casserole dish over low heat for about 25 minutes. Add the apricots and cook for a further 10 minutes. When cooked, add the preserved lemon, olives and coriander. Place the mograbieh, 1-litre water, salt and saffron in a saucepan. Bring to the boil and cook for 12 minutes. Strain and then sauté with the ghee. To make the minted yoghurt, pick the leaves from the mint and chop. Add to the blender with the yoghurt and chopped garlic. Add salt to taste and purée until smooth. To serve, place the mograbieh in a bowl, top with the chicken tagine and vegetables. Add dollops of the minted yoghurt and garnish with micro herbs and halved cherry tomatoes.

Recipe extracted from COYA – French, Middle Eastern Cuisine by Ashraf Saleh. New Holland Publishers RRP $39.99 available from all good book retailers or online at: www.newhollandpublishers.com

Minted yoghurt 1 bunch mint 100 g yoghurt 1 garlic clove, chopped

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duoma ga zine.com. au

Explore unique and exciting tastes and spices with this beautifully presented cookbook. Coya is a celebration of Middle Eastern, French and modern cooking, combining the techniques, spices and ingredients that make these cuisines so accessible. Chef Ashraf Saleh, a self-described gastronomic chef, draws his inspiration from around the globe, and his easy-to-follow recipes will transport your tastebuds to another world. Coya is ideal for all levels of home chef, and the striking images allow even the most amateur of cooks to present stunning, tasty meals, sides and desserts.

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DUO Issue 156 November | December 2019  

DUO. The Magazine of the North DUO is an elegant, intelligent publication highlighting style, home, fashion, food, travel, culture and exclu...

DUO Issue 156 November | December 2019  

DUO. The Magazine of the North DUO is an elegant, intelligent publication highlighting style, home, fashion, food, travel, culture and exclu...