By Ahmed Hajouj.
Origin of the recipe: Moroccan Cuisine
Number of persons: 6 Persons.
Preparation Time: 0 h 20 min
Cooking Time: 0 h 40 min
Difficulty: Easy
Price: reasonable
Ingredients:
1 chicken (1 kg), ready to cook and cut into 4 portions
1 kg of onions
150g raisins
1 tsp cinnamon
1/2 tsp turmeric
1 tsp ginger
1 dose of saffron
a dash of olive oil
salt and pepper
1 dose of saffron threads
Preparation of chicken tagine with caramelized onions:
To prepare the recipe for chicken tagine with caramelized onions:
Soak in a bowl the raisins and cover with hot water for ten minutes.
In a pot (or tajine) saute the onions in a little olive oil until they become transparent.
add chicken pieces and cinnamon, ginger, turmeric, salt and pepper, mix
when the chicken and onions are blond, cover with water (preferably hot) and simmer for about 40 min
Finally add raisins and cook about 10 minutes. (until the sauce reduces and becomes very smooth).
By Ahmed Hajouj.
Origin of the recipe: Moroccan Cuisine
Number of persons: 4 Persons.
Preparation Time: 0 h 15 min
Cooking Time: 0 h 45 min
Difficulty: Easy
Price: reasonable
Ingredients:
1 chicken 1.5kg washed and flamed
1 teaspoon whole black peppercorns
1 cinnamon stick, 1 cup chicken broth
1 c. paprika
1 teaspoon of cumin seeds
1 c. teaspoon red pepper flakes
1/4 teaspoon of whole cloves
3 tablespoons extra virgin olive oil
4 cloves of garlic, chopped
1 c. teaspoon chopped fresh ginger
2 bay leaves
1 large pinch of saffron
1 handful fresh coriander leaves, chopped
1 medium onion, 1 lemon confit
100g green olives
Preparation of chicken tagine with green olives:
To prepare the recipe for chicken tagine with green olives:
Wash the chicken and cut into pieces. In a skillet over medium heat, toast the cinnamon, pepper, cumin, paprika, red pepper, and cloves until they begin to smoke. Remove from heat and moulinez in a spice grinder.
In a bowl large enough put the chicken, add the oil and blend of spices, garlic, ginger, coriander, bay leaves and saffron. Mix up? With obtaining? Dough. Add chicken, rub the marinade on all sides. Cover and refrigerate for 2 hours or better overnight.
Remove chicken from marinade, reserving marinade. In a tagine over high heat, add 2 tablespoons of olive oil. Brown the chicken on both sides, about 5 minutes. Add onions and cook until beginning to change color, about 3 minutes. Add the sliced lemon in tajine.
Add reserved marinade, olives and chicken broth. Cover tightly and cook over low heat for 30 to 35 minutes or until chicken is cooked through. Remove bay leaf and discard. Adjust the seasoning. Place chicken on a warm platter. Coat of tagine? Olives and sauce.
