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Chicken With Courgettes & Mint

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Equipment

Ingredients

  • 8 small shallots peeled
  • 8 garlic cloves peeled
  • 3 chicken breasts cut into bite-size chunks
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried mint
  • 1 tablespoon olive oil
  • 4 tablespoons white wine or cider vinegar
  • 2 courgettes cut into bite-size chunks
  • sea salt and black pepper
  • bunch mint finely chopped, to garnish

Instructions

  • Place the shallots, garlic and chicken breasts in the base of a tagine or a large, heavy-based saucepan and scatter over the fennel and cumin seeds and dried mint.
  • Pour in just enough water to cover the chicken and drizzle in the oil.
  • Bring to the boil, then reduce the heat, cover and cook gently for 40 minutes.
  • Stir in the vinegar and courgettes and season with salt and pepper.
  • Re-cover and cook gently for a further 15–20 minutes until the courgettes are tender and the flavours have mingled.
  • Garnish with the fresh mint and serve with couscous, if liked.

Notes / Tips / Wine Advice:

For chicken with mint and lemon,

place 8 skinless chicken thighs in the base of a tagine or large, heavy-based saucepan with 4 sliced shallots and 4 finely chopped garlic cloves. Add 1 teaspoon each of fennel seeds, cumin seeds and dried mint. Combine the juice of 1 lemon with 2 tablespoons olive oil and 100 ml water and pour over the chicken. Bring to the boil, then reduce the heat, cover and cook gently for 30 minutes. Cut 1 lemon into thin segments and tuck them between the chicken thighs. Re-cover and cook gently for a further 30 minutes to let the flavours mingle. Season to taste with salt and pepper. Garnish with the fresh mint and serve with couscous.
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Course Chicken / Vegetables
Cuisine Arabic / Moroccan