A selection of recipes for Chimenea cooking from the Complete Chimenea Company

Moroccan Chicken
Note that the chickpeas will need to be soaked overnight unless bought prepared in cans.
Serves 6
Ingredients
12 chicken pieces
½ tsp ground sweet paprika
½ tsp ground cumin
black pepper
750g red onions, sliced
100g butter
juice of half a lemon

125g chickpeas
¼ tsp ground saffron
750 ml chicken stock
250g rice
60g flat-leaf parsley, chopped
1 tbsp fresh lemon thyme

1. Season the chicken pieces with paprika, cumin and pepper. In a large clay pot or tagine, cook the chicken pieces in butter with sliced onions until the onions are golden.

2. Sprinkle the chicken with saffron, then add the chickpeas and enough chicken stock to cover. Simmer gently, with lid on, for 1 hour or until the chicken is tender. Meanwhile, cook the rice.

3. Just before serving add the chopped parsley and lemon thyme. Spoon the rice onto heated serving plates. Place the chicken pieces on the rice, and pour over the sauce. Sprinkle with lemon juice.
 

Tagine of Mixed Vegetables
Serves 4

Ingredients
4 large potatoes, peeled and
chopped into 2cm cubes
2 medium turnips, peeled
and chopped into 2cm cubes
3 medium carrots, peeled
and cut into sticks
4 medium courgettes,
cut into sticks
3 sticks celery, cut in small slices

2 large onions, chopped
1 litre water
6 cloves garlic
2 tbsp olive oil
1 small red chilli, chopped
1 tsp ground cumin
2 tbsp flat-leaf parsley,
finely chopped
1. Set oven to 180°C/350°F/gas 5. Prepare the potatoes, turnips, carrots, courgettes, celery and onions. Boil the water.

2. Place the potatoes, turnips, carrots, celery, half the chopped onions and all the garlic cloves in the tagine. Add the water. Place in the oven or on top of the chimenea, using a diffuser. Cover and cook for 30-40 minutes, until the vegetables are tender. Add the courgettes about ten minutes from the end of the cooking time.

3. Heat the oil in a small pan and cook the chilli, cumin, parsley and the rest of the chopped onion over a medium heat for 5 minutes. Add to the contents of the tagine.

4. Cook for a further 10 minutes or until the liquid has reduced and the onion is cooked. Serve immediately.

More recipes from the Complete Chimenea Company:

Classic Mexican dishes
Drinks and Nibbles