Beef Pot Roast
With red wine sauce and horseradish cream.
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Organic Chicken Tagine with Moghrabieh and Minted Yoghurt - Chef Recipe by Ashraf Saleh
Ingredients
1kg organic chicken Maryland (4 pieces)
100g ghee
1 onion, finely chopped
2 carrots, finely chopped
1 celery stick, finely chopped
6 garlic cloves, crushed
4 bay leaves
1 cinnamon stick
Few threads of saffron
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika
1 handful dried apricots
1/2 preserved lemon, finely chopped
1 handful pitted olives
1 bunch coriander
500mL water
Moghrabieh:
100g moghrabieh
Few saffron threads
50g ghee
1L water
Salt and pepper to taste
Minted yoghurt:
1 bunch mint
100g yoghurt
1 garlic clove, chopped
To serve:
Micro herbs for garnish
Halved cherry tomatoes
Method
Sear the chicken with the ghee in a heavy-based pan over medium heat, set aside.
Saute onion, carrot, celery and garlic. Add bay leaves, spices and 500mL of water, before adding chicken back in.
Cook in a tagine or covered casserole dish over a low heat for about 25 minutes. Add apricots and cook for a further 10 minutes.
When cooked, add preserved lemon, olives and coriander.
Place moghrabieh, 1L water, salt and saffron into a saucepan. Bring to the boil and cook for 12 minutes. Strain and then saute with ghee.
Minted yoghurt:
Pick leaves from mint and chop. Add to a blender with yoghurt and chopped garlic. Add salt and puree until smooth.
To serve:
Place moghrabieh in a bowl, top with chicken tagine and vegetables. Add dollops of minted yoghurt and garnish with micro herbs and halved cherry tomatoes.
