WHAT’S COOKING: Chicken tagine with dates, peaches, green olives and cashews

A local resident in Cape Town has shared a detailed recipe for a chicken tagine featuring dried fruits, olives, and spices, while also expressing frustration over recent high prices for lamb at Woolies. The individual purchased dried fruit from the Veldskoen farm stall near De Doorns, including figs and cling peaches, and noted the increasing variety of dried fruits available in local stores. The person has been planning to use the dried figs in a ground beef dish but opted to use the cling peaches in a tagine instead. The tagine recipe includes medjool dates, green olives with anchovy paste, and cashews. The individual mentioned having several baby onions, which are often left unused due to their abundance. They suggested planting the onions in the garden as a potential solution to the surplus. The chicken used in the tagine was deboned and skinless, purchased from Checkers at a lower price compared to Woolies, where the lamb chops were priced at R319.99 per kilogram, leading to frustration. The recipe calls for a combination of spices, including cinnamon, garlic, coriander, fennel, ginger, and paprika, along with nutmeg, white pepper, and turmeric. The zest of an orange is also included, and the chicken stock is added to cover the ingredients. The method involves browning baby onions in a pan, frying the chicken thighs, and then incorporating the wine and other ingredients. The final step involves adding toasted cashew nuts and chopped coriander leaves as a garnish. The individual expressed satisfaction with the availability of deboned chicken thighs at Checkers, noting that the price was significantly lower than at Woolies. They also highlighted the importance of using dried fruits in cooking, emphasizing their versatility with different types of meat, including pork. The recipe serves four people and includes specific measurements for each ingredient, ensuring consistency in preparation. The narrative reflects a personal journey through the process of creating the tagine, highlighting the challenges faced in sourcing ingredients and the impact of fluctuating market prices on everyday purchases. The individual's experience underscores the broader context of food costs and consumer behavior in the region, offering insights into how individuals navigate these economic factors in their culinary practices. The detailed account provides a glimpse into the complexities of meal preparation, influenced by both personal preferences and external economic conditions.