Chicken Tagine
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 chicken fillet (s), cut into medallions
- 1 teaspoon spice mixture (Ras-el-Hanout)
- 1 teaspoon, leveled cinnamon powder
- 0.5 teaspoon ½ mace, ground
- 2 pinches saffron, dissolved in a little hot water
- 1 teaspoon ground cumin
- 1 teaspoon, heaped coriander powder
- 1 clove garlic, pressed
- 1 small onion (s), finely chopped
- 1 teaspoon turmeric, ground
- 1 clove (s), ground
- 1 cardamom pod (s), green, ground
- 2 slices lemon (s), pickled in salt
- 1 small Can (s) tomato (s), happened
- water
- salt and pepper
- 1 bay leaf
- 1 tablespoon butter, clarified and seasoned (Smen)
- 1 teaspoon ginger powder
Print Recipe
Pin Recipe Instructions
- Season the meat with Ras-el-Hanout and salt. Heat the Smen in a tagine and fry the onions until translucent. Add all dry spices and roast briefly. Add tomatoes and moist spices (including the pickled lemon).
- Add enough water and salt to make it taste balanced. Place the chicken in the sauce and then cover with the tagine lid and slowly simmer for 1 - 1 1/2 hours.
- Flatbread or rice tastes good with it.
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