Chicken Tagine with Gooseberries
- 3 tbsp olive oil
- 8 chicken thigh fillets, cut into chunks
- 2 sliced onions
- 2 tsp each ground turmeric and cumin
- 1 tsp cinnamon
- 1 tbsp each harissa and tomato puree
- 400g tin of chopped tomatoes
- 500ml chicken stock
- 200g red gooseberries or similar
- Handful of chopped coriander
- Couscous, to serve
- Heat 1.5 tbsp olive oil in a casserole and fry the seasoned chicken for 5 mins until golden. Remove and set aside, then toss in the onions and remaining oil. Fry for 10 mins until golden and soft, then stir in the spices, tomato puree, harissa and fry for 2 mins. Stir in the stock and tinned tomatoes, then return the chicken to the pan and cover. Simmer gently for 45 mins.
- Add the gooseberries and simmer for 10 mins, uncovered, until softened. Stir in the coriander and serve with couscous.
80 mins
4 serving