I used 5 partridges but use as few
or many as you need
5 whole oven ready partridge
2 onions diced
2 garlic clove crushed
1 cinnamon stick
grated root ginger
salt and pepper to taste
1 tbs shop bought Moroccan seasoning or (1tsp each of paprika, mace, cumin, cardamon, saffron)
1 litre chicken stock
- Dice onions, and put into a tagine
with oil and all the spices.Allow to cook until translucent.
- While that is happening, coat whole
birds in seasoned flour and brown all over in a heated frying pan with
- Add to tagine with prunes.
- Pour stock into the frying pan and
allow all the floury cooking juices to blend with the stock. Pour over
- Cover with greaseproof paper and
tagine lid and simmer gently ,turning the partridge occasionally ,for a couple
of hours or until the meat is tender or a leg pulls away easily from the body.
Serve with cous cous.
Also good with warm roast pumpkin
and chick pea salad with a tahini dressing (check Casa Moro cook
book p 242 by Sam and Sam Clark)