Brian’s Chicken Tagine
1kg free-range chicken thighs on the bone, skin removed
½ tsp salt
2 tsp smoked paprika
4 tbsp olive oil
2 large onions, finely diced
2 cloves garlic, finely chopped
2 green capsicum, roughly diced
½ tsp white pepper
30g fresh ginger, finely diced
1 tbsp sweet paprika
1 tbsp honey
3 green chillies, halved, de-seeded and chopped into 3cm pieces
400ml chicken or vegetable stock
1 lemon, juiced
Mix the chicken pieces with the salt, paprika and half the olive oil then marinate in the fridge while you make the sauce.
Heat the remaining olive oil in a deep pan and fry the onions, garlic and capsicum for 10 minutes, or until soft and translucent. Add the pepper, ginger, paprika and honey and stir well. Add the green chillies and currants and pour over the stock. Bring to the boil, then lower the heat and simmer uncovered for about 10 minutes. Turn it off while you brown the chicken.
Heat a large, heavy-based pan over a medium heat, add the chicken pieces and fry slowly until they are golden all over. Remove the chicken from the pan, add to the sauce and cook for about 10 minutes or until tender. Stir in the lemon juice and season with extra salt if necessary.
Place in a serving dish and serve with steamed couscous.