Name: Chicken and gooseberry tagine
Total time: 1 h 20 min
Yield: 4
Cuisine: Middle Eastern, Moroccan
Ingredients: 3 tbsp olive oil; 8 skinless chicken thigh fillets, cut into chunky pieces; 2 onions, thinly sliced; 2 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 1 tbsp rose harissa; 1 tbsp tomato purée; 400g tin chopped tomatoes; 500ml chicken stock; 200g ripe red gooseberries, trimmed of any stalks; handful of coriander, chopped; couscous, to serve

a blue bowl filled with a red tagine with chunks of chicken and gooseberries next to a bowl of couscous

3 tbsp olive oil
8 skinless chicken thigh fillets
cut into chunky pieces
2 onions
thinly sliced
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tbsp rose harissa
1 tbsp tomato purée
400g tin chopped tomatoes
500ml chicken stock
200g ripe red gooseberries
trimmed of any stalks
handful of coriander
chopped
couscous
to serve

Method

step 1
Heat 1½ tbsp of olive oil in a casserole or tagine over a medium-high heat. Season the chicken pieces well, then fry in batches for 5-6 minutes, flipping halfway through, until golden brown. Scoop out onto a plate. Add the remaining oil and the onions to the pan, and fry with a pinch of salt for 10 minutes until the onions are soft and slightly caramelised.
step 2
Add the spices, harissa and tomato purée, and fry for 2 minutes before tipping in the tomatoes and stock. Return the chicken to the pan, then bring to the boil, cover, reduce the heat and simmer gently for 45 minutes or until the chicken is tender and the sauce reduced.
step 3
Add the gooseberries and simmer for 10 minutes until they are just softened, then stir in the coriander and serve with couscous.