2 tbsp tomato paste
100gms roasted red capsicums, in a jar or fresh
1 large brown onion pealed
4 cloves garlic
½ preserved lemon
½ bunch fresh coriander. Roots and stems no leaves
Place all ingredients in a blender and puree to a paste
Pinch of saffron
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp red allepo pepper/ Pul biber (if available)
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp turmeric
1 tsp fennel seeds
1 tsp black pepper, crushed
80ml extra virgin olive oil
Salt, to taste
100g crushed tomatoes
100g tinned chickpeas
2 skinless chicken Maryland
In a pan toast off all the spices together until fragrant then remove from pan.
Add oil and return pan to the heat. Add the tagine puree and allow to simmer for a few minutes then add the toasted dry spice to the puree.
Stir to combined then add the tomatoes, chickpeas and water and simmer.
To prepare the chicken, separate the thigh from the drumstick.
Place in the tomato harissa sauce base and simmer on a low heat for 30 minutes until the chicken is cooked through.
Place in a serving dish and enjoy!