Partridge tagine with olives
There are some game birds I wouldn't use for this, like grouse, snipe or woodcock, but partridge and pheasant lend themselves well to a bit of spice and slow cooking. It's also a good way to use up frozen birds.
4 partridges, each cut into 4 pieces
4tbsp olive oil
3 medium red onions, peeled and sliced
6 cloves of garlic, peeled and crushed
30g root ginger, peeled and finely grated
1tsp ground mace
2tsp ground cumin
1tsp ground cinnamon
1tsp ground cardamom
A good pinch of saffron strands
2tsp tomato purée
1½ litres chicken stock
30 green olives whole or stoned
100-150g raw couscous
2 preserved lemons, quartered
Preheat the oven to 180C/gas mark 5. Season and lightly flour the partridge pieces. Heat half the olive oil in a heavy frying pan and fry them for a couple of minutes on each side, until they are nicely brown. Put to one side.
Meanwhile, in a saucepan with a lid, gently cook the onions in the rest of the olive oil with all the spices for about 10 minutes, stirring every so often until they are soft and beginning to colour. You may need to add a little water if they are sticking to the bottom.
Add the tomato purée and chicken stock, bring to the boil and season. Simmer for 20 minutes, then add the partridge, olives and preserved lemons. Transfer into a tagine or a covered cooking dish and finish in the oven for 1 hour. You may need to add more stock but a tagine shouldn't have too much liquid.
Taste the sauce and, if necessary, transfer just the sauce to a pan and simmer to thicken it. Return the partridge pieces and lemons to the sauce, reheat for a few minutes and serve with steamed couscous. Have a pot of harissa at hand to add some extra spice and heat.
arts + entsThere were towering ideas, some scintillating performances and revelatory grooves... our writers pick out their personal highlights
elephant appealThe first 23 lots in our charity auction have now gone. But there are 22 more still up for grabs
elephant appealPrince William signs up for our charity appeal
peoplePrepare to be entranced by worms as the molecular biologist gets ready to give the Royal Institution science lectures
elephant appealSo says man jailed for cutting off dead elephant's tusks
booksWe examine the best titles for teens
voicesPeople moan that Christmas is too commercial, the spirit lost. But it is a time to over-indulge, and always has been, says DJ Taylor
scienceResearchers teach border collie to understand sentences using more than 1,000 words
booksA Christmas story in six parts
travelWill high-value tourism help the workshops of this Renaissance city?
food + drinkA trifle without custard? Surely not! Nonsense – and here’s three to finish your festive meal that prove it
Geoffrey Macnab does not like the comedian's big screen debut
Life & Style blogs
Drunken assaults, drug abuse, spiked drinks – and a young couple in a pine tree: Not a very merry Christmas for the paramedics
The 10 Best Scotch Whiskies
America's 'virgin births'? One in 200 mothers 'became pregnant without having sex'
GTA 5: Rockstar bans gamers stealing in-game money worth millions
Winter Solstice 2013: Shortest day of the year marked with 'knitted' Google Doodle
- 1 Top PR exec Justine Sacco under fire for sending racist tweet before flying to Africa
- 2 French pub fined €9,000 after customers returned empties to bar - because it's 'undeclared labour'
- 3 Sun will 'flip upside down' within weeks, says Nasa
- 4 The publisher who played with fire: the battle for control of Larsson's £30m legacy
- 5 Police seize possessions of rough sleepers in crackdown on homelessness
- < Previous
- Next >
iJobs Food & Drink
£18000 - £21000 per annum + Basic salary +incentives: FCm Travel Solutions: FC...
£54000 - £55000 per annum + Benefits: Flight Centre Limited: Flight Centre Glo...
£27000 - £27500 per annum + Benefits: Flight Centre Limited: Flight Centre Glo...
£30000 - £38000 per annum + Benefits: Corporate Traveller: Flight Centre's e-c...