Ingredients
Method
1.Preheat oven to 200°C/400°F.
2.Rinse chicken under cold water; pat dry inside and out with absorbent paper. Using kitchen scissors, cut chicken into four pieces.
3.Combine seasoning and flour in large bowl; coat chicken with flour mixture, shake off excess.
4.Heat oil in tagine or flameproof casserole dish on stove top; cook chicken, in batches, until browned. Remove from tagine; drain on absorbent paper.
5.Meanwhile, peel shallots, leaving root ends intact. Cook shallots in same heated tagine, stirring, until browned. Add prunes, nuts, half the silver beet, consommé, juice and parsley; bring to the boil. Top with chicken.
6.Cover tagine, transfer to oven; cook about 50 minutes or until chicken is cooked. Remove from oven; stir in remaining silver beet. Season to taste. Stand tagine, covered, 10 minutes before serving.
Ask the butcher to cut the chicken into four pieces for you, or buy four chicken marylands. Use either canned or packaged consommé for a good flavour, but if you prefer, use stock instead.
Note
