Fursty Ferret and Chicken Tagine

I poured myself a "Fursty Ferret"

 and cut up the chicken fillets to marinade in fresh spices.  You need a good selection of spices for this dish.

but to keep it simple, normally any spice starting with the letter "C" works i.e. cumin, coriander, cinnamon and crushed chillies, you get the idea !  If you don't have chillies use paprika.

This is an easy dish to cook, but you have to have a tagine.  This ancient style cooking pot works because it seals in the heat and juices, the steam cannot escape, but instead spirals to the top of the cone where it condenses and is reabsorbed.  No loss of flavour and no loss of water.  Don't forget water is precious in the desert.

Historically either lamb or goat is used.  However, the Moroccan Government has helped introduce a new breed of chicken that produce size and meat quicker!  Hence this new chicken is now cheaper than lamb and so has become their most numerously cooked dish.

Root vegetables are substituted with flaked almonds and dried fruits.  Everyone has their own recipe but tonight I will use a little honey, a lemon, fresh coriander for garnish, salt and pepper, ground coriander, crushed chillies, ground cumin, ground cinnamon, tumeric, sunflower seeds, onions, garlic, peppers, leeks, ginger,flaked almonds and pitted dates, a chicken glaze and finally adding a tin of tomatoes instead of water or stock.

Simply cut up your meat into chunks and gently seal in a frying pan with the spices.  Do not burn your spices.  Add to your tagine with your chopped vegetables, fruit and nuts then add the liquid of your choice.  Sprinkle more spices on top, not too much chilli !!  Place the tagine in a moderate oven for 30 to 40 minutes.   Do not take the lid off, keep the steam in.  Serve with cous cous and/or authentic bread.

Have a go this is easy !!!