Ingredients
- Makes about 3 servings.
- 500g boneless, skinless chicken breasts
- Pinch of kosher salt
- 2 cups rhubarb, cut in 2cm pieces (frozen is okay)
- 1 cup cranberries (frozen is okay)
- 1 shallot
- Grated rind of one medium orange
- Juice of one medium orange
- Thumb-sized piece of ginger root, grated
- 2-3 tbsp honey
- 1/4 tsp ground cardamom
- 1/2 tsp ground cinnamon
- dash star anise (this is strong, so start with a little and taste as you go)
- dash cayenne pepper (heat depends on taste
Chicken, rhubarb and cranberry tagine
Method
- Slowly heat the base of a Moroccan tagine (or heavy based pot) on your stove top to medium-low (open flame is okay for gas stove, use a diffuser for electric or ceramic)
- Add the olive oil, let it warm and add the chicken
- Sprinkle them with kosher salt
- Brown the chicken for about 5-6 minutes per side
- Combine the rest of the ingredients and pour over the top of the browned chicken
- Keeping heat on low, continue to braise the chicken in the sauce over medium-low heat for about 45 minutes to an hour until chicken is done and sauce is thick
- Serve over couscous or brown rice, if desired
Comments
You can also do this in a slow cooker on low for 4-6 hours or in a Dutch oven or other heavy pan suitable for braising. But the tagine is much cuter!
Thanks to Dunedin Poultry - chicken breasts, and to Butlers Fruit Farm - Rhubarb, for providing the ingredients used in the demonstration at the market
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