In the box:
1.1kg Chicken Drumsticks and Thighs
1 Knorr Organic Chicken Stock Pot
2 tsp fresh ginger, finely chopped
2 tsp fresh turmeric, finely chopped
200g onions, peeled and diced
5 cloves garlic, crushed
400g chopped tomatoes
2 tsp tomato puree
1 can chickpeas
1 orange, zest and juice
500g basmati rice
From your cupboard:
Salt & Pepper
2 tsp paprika
1 tsp cayenne pepper (optional)
1 ½ tsp ground cinnamon
6 tbsp olive oil
Add cayenne, paprika, ginger, turmeric, black pepper and cinnamon in a large bowl and mix to combine. Remove half the spice mix, add the chicken pieces and toss together. Cover and leave overnight in the fridge.
Preheat oven to 160°C/Fan 140°C/Gas Mark 3.
Add 3 tablespoons of olive oil to a large oven/casserole dish, add the onions, garlic and the other half of your spice mix and cook on a low heat until soft.
Remove onion mix and add the chicken to the pan with the rest of your oil, fry on a high heat so the skin is just golden - roughly 4 minutes.
Add the cooked onion mix back in, along with the tomatoes, puree, chickpeas, stock, water, orange zest and juice. Stir well, cover the dish and bake for 1 hour, or until chicken is tender.
Cook the basmati rice in plenty of simmering water with a pinch of salt for 10-12 minutes then drain and serve with the tagine and plenty of fresh coriander.