Persimmon tagine (800x534)

Tagines traditionally marry sweet and savoury, so with this in mind we used beautiful local persimmons, which are in season during winter months to go with this warming comfort dish.  Quince, apple or pear would all also work.  Serve your tagine on a bed of couscous, or as we did delicious nutty millet with some added pistachios for crunch.

1 onion, cut in half and sliced
2 tsp Ras al hanut
1tsp ground cinnamon
½ cup  Kalamata olives
2-3 persimmons, peeled and sliced into wedges
1.5 cups chicken stock
1.5 tsp ground ginger
1 tsp garlic powder
1 tsp sumac
1kg chicken pieces

In a large pan brown the chicken pieces in batches.

Place in a tagine with all the other ingredients and bake at 180°C for 1 ½ hours with the lid on. If you do not have tagine you could use a casserole dish.


1 cup hulled millet
2 & ½ cups chicken stock (or water)

Toast the millet first in a dry pan for approximately 5 minutes to give a more nutty flavour. Stir often and watch it doesn’t burn!

Meanwhile bring the stock or water to the boil and then add the millet.  Cook until the water is absorbed, about 15-20 minutes. Fluff with fork and then put lid on the pot to allow it to steam.

Toss through toasted pistachios and chopped coriander just before serving.

*You’ll find spices like sumac and ras al hanout as well as millet at good food stores like Dante’s in Cambridge or Red Kitchen In Te Awamutu

persimmon tagine 3 (800x534)

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