Mint Chicken Tagine
Makes enough for: 2 people
Ingredients
- 15 mls lemon infused olive oil
- 2 chicken thighs
- 2 chicken drumsticks
- salt and freshly ground black pepper to season
- 1 onion, peeled, trimmed and quartered
- 2 carrots cut into large chunks
- 2 potatoes, quartered
- 5 mls Sumac
- 5 mls dried mint
- 125 mls white wine
- 250 mls vegetable stock
- 5 mls arrow root
- 30 mls pomegranate arils
- 5 g fresh mint, chopped
Method
- heat the oil in the base of the tagine
- season the chicken and brown
- add the onion, carrots, potatoes, sumac, dried mint, wine and stock
- cover and cook over a medium heat for 40 minutes
- remove the lid and add the arrow root
- allow the sauce to thicken
- garnish with the pomegranate seeds and mint