Image by Ben Dearnley
Ingredients (13)
- 1/2 tsp saffron threads
- 125ml (1/2 cup) boiling water
- 1/2 cup chopped fresh coriander
- 1/2 cup chopped fresh continental parsley
- 1/2 cup chopped fresh mint
- 1 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp cayenne pepper
- 6 (about 900g) chicken thigh fillets, halved lengthways
- 300g sweet potato (kumara), unpeeled, cut into 4cm pieces
- 400g can chickpeas, rinsed, drained
- Fresh coriander sprigs, to serve
- Fresh mint leaves, to serve
Method
- Step 1 Place the saffron threads in a small heatproof jug. Pour over the boiling water and set aside for 20 minutes to infuse.
- Step 2 Combine the coriander, parsley, mint, turmeric, garam masala, cayenne pepper, saffron mixture and chicken in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
- Step 3 Add the sweet potato to the chicken mixture and stir to combine. Transfer to a 1L (4-cup) capacity flameproof tagine. Cover and cook over low heat for 45 minutes or until the chicken is cooked through. Remove from heat. add the chickpeas. Cover and set aside for 10 minutes or until the chickpeas are heated through. Top with the coriander sprigs and mint leaves.