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By Mike Robinson of The Field
Wednesday, 11 November 2009
Partridge with olives and prunes
Tagine of partridge with olives and prunes
Serves 6
The tagine is a wonderful North African addition to world cooking.
A slow-cooked stew usually laden with spices and quite often fruit, the tagine is traditionally made in a clay pot with a conical lid. These are available in cookshops but you can make a perfectly acceptable tagine in a shallow casserole.
You need a big shallow pan for this, one that is at least 30cm across and 10cm deep. Brown the bird chunks in the oil until golden.
Remove the browned meat and add the garlic (whole), chopped coriander stalks, sliced red onions, whole baby onions, harissa and prunes. Cook them for five minutes, then add the saffron, spices,white wine and chicken stock.
Add the olives and the peel of a lemon andput the partridges back in. Mix well, cover and simmer for 15 minutes.
At the last minute stir in a couple of handfuls of chopped coriander leaves, then place the tagine on the table in a whacking great serving dish with piles of flatbreads, couscous and rough, cold white wine.
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