Moroccan Beef Tagine
The shape of the tagine lid allows the dish to maintain its moisture and heat.
4 garlic cloves, finely chopped
1/3 cup olive oil
3 Tbs plain yoghurt
1 kg chicken drumsticks
2 garlic cloves, chopped
1/2 cup finely chopped chives or flat-leaf parsley
2 tsp ground cumin
2 tsp paprika
1/4 tsp crushed red pepper flakes
2 Tbs coconut oil
1 tsp salt
To prepare the garlic sauce, crush the garlic and a pinch or two of salt with a mortar and pestle.
If you don't have one, place the garlic on a cutting board, sprinkle with salt, and mash it with the side of a wide chef's knife.
You'll want to form a paste-like consistency. Transfer garlic to a small bowl and gradually whisk in the oil.
Whisk in the yoghurt gradually (very gradually) until mixture is emulsified. If you add it too quickly, the sauce will separate. If that happens, just mix it well immediately before serving.
To prepare the chicken, place chicken pieces in a large bowl and add garlic, chives, cumin, paprika, pepper flakes, oil, and 1 teaspoon of salt. Toss it around until mixture is combined. Allow it to marinate, chilled, for at least two hours.
Pre-heat grill to medium-high heat. Grill chicken until cooked through, turning every few minutes to ensure it does not burn.
Cooking time varies depending on the cut of chicken, and may take anywhere either side of 20 minutes. Juices should run clear and the flesh should be firm to the touch.
Serve chicken with garlic sauce.
Photo Credits: Natalie