Luke Mangan Chicken Tagine with Coriander-mint salad

Chicken Tagine with Coriander-mint salad (Serves 4)

Ingredients

• 520g chicken breast
• 16g Baharat spice
• 26mL olive oil
• Pinch of sea salt
• Pinch of pepper
• 525mL chicken stock
• 16g honey
• 100g diced sweet potato
• 50g diced brown onion
• 26g fresh garlic
• 20g currants
• 42mL port
• 20g pistachios
• Fresh mint, to serve

Methods

1. Marinate the chicken overnight in a mixture of the Baharat spice, olive oil, salt, pepper and honey
2. Soak the currants in port overnight
3. Preheat oven to 180°C
4. Cook the marinated chicken, covered, for 15min before turning off the oven and allowing the chicken to rest with the door closed for 10-15
5. Heat oil in a pot, add onion and garlic; sauté for 5 minutes on medium heat.
6. Add the chicken, chicken stock and any residual juices from the chicken to the pot and bring to the boil
7. Add half the currants (soaked in port overnight)
8. Toss the diced sweet potato with olive oil, salt and pepper before roasting in the oven at 180°C until cooked
9. Serve the chicken tagine on a bed of roasted sweet potato
10. Garnish with the chopped toasted pistachios and coriander/mint salad and the remaining currants