Chicken tagine with caramelised citrus fruit – recipe of the week

Recipe by Bruno Barbieri from Do you tagine?
Photography: Riccardo Lettieri

 

 

 

 

 

Preparation: 20 minutes
Marinating time: 1 hour
Cooking time: 45 minutes

 

For 4 servings
12 chicken legs (drumsticks)
150 g (5.3 oz) of brown sugar
2 oranges
2 lemons
1 grapefruit
1 lime
1 red onion
The juice of half a pineapple
1 garlic clove
Rosemary
Extra virgin olive oil
White wine
Balsamic vinegar
Salt and pepper

Trim the chicken legs, and place them in a dish with the salt, pepper, rosemary, crushed garlic, chopped onion, white wine and a drizzle of extra virgin olive oil. Leave to marinate for about an hour then transfer all the ingredients to the tagine base. Cover and cook over low heat for approximately 40 minutes.

In the meantime peel all the citrus fruit and separate each segment from the membrane. (If the fruit is untreated, it may be cut into segments without removing the peel). Sprinkle with brown sugar and add the citrus fruit to the chicken legs after about ¾ of the cooking time. When the dish is cooked, add the pineapple juice, mix well and reduce the cooking glaze to a syrupy consistency. The chicken legs should have a pleasant glazed finish.

Serve the chicken legs with the caramelised fruit and a few drops of balsamic vinegar.