Organic Chicken Tagine with Moghrabieh and Minted Yoghurt - Chef Recipe by Ashraf Saleh
A tagine is a cone-shaped earthenware cooking pot traditionally used in Morocco. Dishes cooked in...
400g Moreton Bay bug tail meat
200g Bintje potatoes
1 onion, diced
1 clove garlic, crushed
1 leek, thinly sliced
1 egg yolk
250-300g plain flour
8 chestnuts, peeled
500mL chicken stock
120mL white wine
8 sage leafs
50mL bug jus
Peel the bugs, reserve the meat, and make the stock with the shell. In a saucepan cook olive oil, onion, garlic, leek and the crushed shells. Cover with water and cook for 40 minutes. Strain and reduce to the desired consistency.
Boil potatoes and once soft drain and press through sieve. Mix in egg yolk, seasoning and semolina. Slowly add flour until fingers are not sticky and flour is combined. After a minute it will form a dough, knead lightly.
Cover bench in flour and roll small balls roughly 2cm in diameter. Boil water and add the gnocchi for two minutes until floating to the surface.
Pan fry the bug meat and chestnuts, deglaze the pan with white wine, add chicken stock and bug jus and reduce for another 5 minutes. Add the peas and sage.
Bring all ingredients together in the cocotte and simmer for 5 minutes