But this evening I felt I had to share a recipe that I have seriously enjoyed eating this evening and was super-tasty despite being really pretty darn healthy! The beer match I would suggest for the below would be something like a Vienna-style lager or even a crystal wheat or Belgian-style but nothing too dark and heavy or, conversely, very bitter as there is some very subtle and pretty spice notes in the dish that I feel would be overwhelmed
So, here goes my Oxymoronic One Pot Wonder (or slightly bastardised tagine recipe if you like!)
Serves 4 (with quite a good bit of bulgur wheat and veg left over for salads)
Sorry picture isn't great, I was hungry! |
Half a cinnamon stick
3 tbsp Ras-el-Hanout (Moroccan spice mix)
2tbsp cumin seeds
1tbsp coriander seeds
1/2tsp chilli flakes
Dressing & Sprinkly Bits!
Finely chopped mint leaves
Two garlic cloves
Salt
Lime - juice & rind (juice of two if it's not very juicy)
Half an inch ginger very finely grated
Small pot of natural yoghurt
Pomegranate seeds
Pomegranate molasses
Main ingredients:
8 x chicken thighs
1 x medium butternut squash chopped into inch cubes
1 x large aubergine chopped into inch cubes
4 x large garlic cloves smashed
1 x onion finely chopped
1tsp harissa
600gms bulgur wheat
Ready-to-eat prunes & dried apricots
Chai tea bags (optional to replace with a spiced Winter Ale, porter or mild)
1 x tin of chickpeas
1 x tin of chickpeas
1tbsp Harissa (or a slightly smokey not super-hot chilli paste)
1x bottle spicy ginger beer
Small splash of groundnut oil
Seasoning
Seasoning
- Soak your dried fruit *childish snigger* in the chai tea or one of the mentioned beers
- Pop a dry pan on the hob to heat up
- Whilst it's doing that, pop salt & garlic in a pestle & mortar and pulp
- Add lime rind & juice + mint leaves & ginger - leave to macerate
- By now pan should be nice and hot, add spices from spice mix list, turn heat down and toast spices carefully, don't burn and then set aside
- Heat a large pot or hob-friendly tagine (I can't recommend Emile Henry highly enough)
- Add oil and quickly brown chicken thighs, add half the toasted spices, then add onions and cook until they go translucent then add aubergines & butternut squash for four or five minutes, then the chickpeas and then add garlic, some seasoning & harissa
- A minute after the garlic is added deglaze with a bit of water before adding any beer you're using
- Add the bulgur wheat and stir everything together carefully, keep an eye on the liquid levels every five minutes, it's not an exact science
- Whilst it's cooking add your mushed garlic, mint, lime etc. into your natural yoghurt
- To serve: test for seasoning then pile into bowls, drizzle over yoghurt and a bit of pomegranate molasses and sprinkle with some more chopped mint and pomegranate seeds - serve!