Ingredients (4 servings)
140g (½ cup) Greek Style Yogurt
3 cloves garlic, crushed
3cm piece ginger, finely grated
¼ cup roughly chopped coriander, plus extra sprigs, to serve
5 anchovy fillets, finely chopped
1 tablespoon ground cumin
1 tablespoon paprika
80ml (1/3 cup) olive oil
800g chicken fillets, trimmed, cut into 3cm pieces
1 onion, roughly chopped
625ml (2½ cups) Beef stock
2 tomatoes, roughly chopped
To marinate chicken, place yoghurt, two-thirds of the garlic, half the ginger, coriander, anchovies, 2 teaspoons cumin, 2 teaspoons paprika, 2 tablespoons oil and chicken in a large bowl. Season with salt and pepper, and toss well to combine.
Stand at room temperature for 30 minutes to marinate.
Heat remaining 2 tablespoons oil in a large tagine or casserole over high heat. Add onion and remaining garlic, ginger and 2 teaspoons each cumin and paprika. Cook, stirring occasionally, for 5 minutes or until onion is soft.
Add chicken and cook, stirring occasionally, for 5 minutes or until chicken is golden. Add stock and tomatoes, and bring to the boil. Reduce heat to medium, cover, then simmer, stirring occasionally, for 30 minutes or until chicken is cooked though.
Divide chicken tagine among bowls, top with extra coriander and serve.