MOROCCAN CHICKEN TAGINE
1 onion, peeled and quartered
2 cloves garlic, peeled
1 bunch coriander, washed and roots removed
1 bunch parsley, washed and stems removed
¼ cup water
1 tbsp olive oil
8 chicken thigh fillets
2 large carrots cut into thick slices
2 tsp ground cumin
1 tsp sweet smoked paprika
1 tsp ground cinnamon
125g packet Buderim Glace Ginger, roughly chopped
1 cup liquid chicken stock
Chopped fresh parsley leaves for serving
1)Place onion, garlic, coriander, parsley and water in a food processor and blend until finely chopped.
2) Heat oil in a large saucepan, add chicken and brown slightly. Add blended herbs, carrots, spices, Buderim Glace Ginger and stock and season with salt and pepper. Cover and place over a medium heat and simmer for 1 hour.
3) Serve Tagine sprinkled with parsley and with warm bread or couscous.
Tip: Half a cup green pitted olives can be added just before serving.