I was watching a programme on television called Secret Meat Business
The full recipe is here
https://www.lifestylefood.com.au/recipes/15408/tagine-of-chicken-lemon-a...
As I did not have any olives or raisins therefore they were omitted them from the recipe. I altered the recipe a little bit - as I do not have a pan big enough to cook the chicken and vegetables in - so I started the chicken off as described and then started the vegetables off in the frying pan and put it all into a big casserole dish and put it into the oven. I removed the chicken once cooked and returned the liquid to the frying pan to reduce the sauce - returning the cooked chicken to the mix - I then served. I did not use water, but I used chicken stock which I make following Chef Jacob's tutorial. The chicken stock has so much flavour that it gave this dish a real boost - and is far better than buying a packet chicken stock off the shelf (in my opinion).
As I am not a cous cous fan - I plated the meal on a bed of basmati rice.
However I am wondering what other dishes do you make that uses Sumac. Sumac is a North African spice which is derived from a berry. It has an exciting taste. I was also surprised that as a North African dish, that tumeric was used - as I normally associate tumeric with Indian cuisine. However the coriander seeds which were toasted in the oven and mixed with ground cumin was a nice variation. The chef is Australian (Adrian Richardson) - he seems to be making a name for himself down under.
I had thought the dish would have been a Mediterranean dish when I saw the word "tagine" - and so I am a bit confused as to what origin the dish might be - and maybe it is not any type of nationality.
However if you have a lazy weekend coming up soon - and want to try something new - you might like to give it a try. If nothing more, it has left me thinking about flavour combinations. I do intend to try this dish again when I have the rasins and olives (but I probably won't be using safron - it is incredibly expensive down here)!
I would rate this recipe - maybe three stars out of five - but if you add the raisins and the olives - it would add that "extra" something and maybe I would then have to give it four out of five stars.
Apologies for the messy bench - I did not have time to make it pretty for the photo.