AN EASY TAGINE FOR EARLY AUTUMN
Here's a simple yet flavoursome tagine that is easy to make and delicious to eat. It's perfect for early autumn, with its sweet and smokey hints of cumin, saffron and turmeric, yet light too. Quick to assemble, it can be put in the oven and forgotten for an hour. It even makes its own sauce while cooking. Serve with fluffy couscous or rice, and plenty of chopped fresh coriander. A tagine cooking vessel is not essential - though it does lend a certain authenticity to the dish! Simple chicken tagine 1 chicken thigh (bone in) per person 1 large onion, finely sliced About 1 tsp chopped fresh ginger, or bottled ginger. Or failing both, ground ginger 1 tsp cumin seeds or ground cumin 1 tsp chilli flakes or harissa paste A couple of garlic cloves, chopped A couple of carrots, cut into batons A tin of chickpeas Salt & pepper Optional extras: Half a preserved lemon, flesh removed and finely chopped A handful of dried apricots or dates, chopped A handful of olives Chopped, fresh co