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Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

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Chicken and lemon tagine with cracked green olives


You'll need

1 chicken (about 1.6 kg), jointed 1 onion, coarsely grated 2 garlic cloves, finely chopped 1 tsp each ground ginger and finely ground black pepper ½ tsp each ground cumin and sweet paprika ¼ tsp saffron threads, ground with a mortar and pestle 900 gm green olives, pitted 120 ml lemon juice, plus extra to taste 400 gm (2 cups) couscous 2 tbsp extra-virgin olive oil 500 ml (2 cups) chicken stock 1 cup (firmly packed) each flat-leaf parsley and coriander, coarsely chopped, plus extra to serve To serve: toasted slivered almonds and thinly sliced preserved lemon rind

Method

  • 01
  • Combine chicken, onion, garlic, spices and 1 litre water in a large casserole, bring to the boil over medium heat, cover, reduce heat to low and simmer, turning chicken occasionally, until almost cooked through (15-20 minutes). Add olives and lemon juice and cook until chicken is tender (10-15 minutes).
  • 02
  • Meanwhile, preheat griller to high. Place couscous in a heatproof bowl, drizzle with olive oil and massage through the grains. Bring chicken stock to the boil, pour over couscous, stir, cover bowl tightly with plastic wrap, stand for 10 minutes. Remove plastic wrap, season generously to taste and fluff grains with a fork.
  • 03
  • Remove chicken from casserole, place on oven tray lined with foil, grill, skin side up, until brown (3-5 minutes), set aside, keep warm.
  • 04
  • Meanwhile, reduce cooking liquid over medium-high heat until thick (7-10 minutes), season to taste with extra lemon juice, sea salt and freshly ground black pepper. Return chicken to casserole, stir through herbs and serve with couscous, scattered with extra herbs, slivered almonds and preserved lemon rind.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

“The tagine at Pata Negra is among the best I’ve had outside Morocco. Would you ask chef Kurt Sampson for the recipe?”
Julia North, Applecross, WA

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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