This is a fantastic fusion tagine, with all the hints of Moroccan spices but with the tangy hit of feijoas. You could make this with pears or apples in place of feijoas and add items such as dates for extra sweetness or olives or preserved lemon for saltiness.
For the chicken:
- 2cm piece of fresh ginger, peeled and julienned
- 1 large onion finely sliced
- 1 garlic clove finely sliced
- 6 chicken thighs
- 500ml vegetable or chicken stock
- Juice of one orange
- 1 cinnamon stick
- 3 green cardamom pod, lightly crushed
- Large pinch of saffron
- ½ tsp turmeric
- Salt and pepper to season
For the feijoas:
- 12 feijoas, peeled and halved
- Zest of one orange
- 1 tsp ground cinnamon
- 1 tbsp sugar
For the couscous:
- 1 cup of couscous
- Handful of almonds
- 1 tbsp of fresh mint roughly chopped
- 4 courgettes, sliced
- In a deep saucepan or tagine, heat up some olive oil on a high heat then add the ginger. When the ginger has browned, turn down the heat and add the onions. Once the onion has softened add the garlic and continue to cook until the onions start to colour. Remove the mixture from the pan and wipe it clean.
- Return the pan to a high heat with more oil. Once the oil starts to smoke, place the chicken thighs in and lightly brown the meat on both sides. Squeeze over the orange juice, then add the ginger mix, stock and spices. Give a stir and reduce the heat to simmer away for 30 minutes with the lid on then season.
- Meanwhile make the fruit mixture by combining the feijoas, orange zest, cinnamon, sugar and a small amount of water in a pot and simmer until the liquid has reduced to a sticky sauce.
- Combine the cup of couscous, with 1 cup of boiling water, cover and set a side.
- Heat a heavy bottom frying pan, toasting the almonds on it as it heats. Remove the almonds once toasted.
- Slice and salt the courgettes, then dry fry in the pan until lightly blackened.
- Fluff up the couscous with a fork and add the almonds, mint and courgettes. Do not worry about seasoning, as the flavour will come from the chicken sauce.
- Serve with a bed of couscous, topped by the chicken then garnished with the feijoas.