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Rose – SIWC 2020

Chicken Tagine

Presented by chef Michael Manners

Rosé Wines were judged with this recipe

Ingredients

1 Chicken – cut into 8
2 lemons – juiced
2 large onions – sliced
3 cloves garlic – crushed
½ bunch coriander
½ bunch parsley
2 tsp ginger – grated
1 tsp black pepper
1 tsp turmeric
½ tsp salt
¼ tsp saffron threads
2 tsp Moroccan spices
3 Tbsp Olive Oil
½ cup chicken stock
Cous-cous (to serve)

Method

Cut up chicken, season with salt and pepper.
Add all the ingredients except the stock and allow to marinade overnight.
Heat oven to 150 deg C.
Fry the onions, add the chicken, brown. Add the stock and cover. Cook in the oven until chicken is tender.
Serve with Cous-Cous.

"I've said it before and I'll say it again that a wine should be judged at the table; not by its grape; not by its age; and not by the name on the label." Anon

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