Middle_Eastern
Middle Eastern - Stews and Tagines
Halva Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 8 chicken thighs, bone-in
- • 1 onion, finely chopped
- • 3/4 cup green olives
- • 400g tinned crushed tomatoes
- • 1 tsp ground cumin
- • 1 tsp sweet paprika
- • 2 tbsp olive oil
- • 400ml chicken stock
- • 1 bunch coriander, chopped
Preparation Steps
1
Phase 1
Brown the chicken thighs in olive oil in a heavy pot over medium-high heat.
2
Phase 2
Add the onion, cumin, and paprika and fry until softened.
3
Phase 3
Pour in the crushed tomatoes and stock, cover, and simmer gently for 40 minutes.
4
Phase 4
Add the olives and simmer uncovered for 15 minutes more.
5
Phase 5
Boil briskly to reduce the sauce until thick and glossy, then season with salt and pepper.
6
Phase 6
Stir in the coriander and serve hot with flatbread.