The tagine is a traditional meat and vegetable stew typical of many North African countries. To prepare using a characteristic in clay pot with a lid conical, precisely the tajine. The particular shape of the lid helps slow cooking which retains all the aroma of spices.
This recipe is one of the most classic, with chicken.
Preparation time 1 hour and 30 minutes
difficulty of the recipe
Easy Recipe
Ingredients
1 kg chicken 2 medium carrots
2 medium potatoes 1 small ripe tomato
2 peppers (one red and one yellow)
10 to 15 Greek olives (or 20 to 30 taggiasche)
1 / 2 lemon 1 onion untreated
golden or Tropea
2 cloves garlic 1 teaspoon 1 / 2 of spices to
couscous (or 1 / 2 teaspoon turmeric 1 / 2 of paprika and 1 / 2 cinnamon)
1 / 2 tablespoon coriander seeds
salt, pepper
parsley or cilantro, to taste olive oil to taste
With the doses of this recipe is preparing a tajine enough for 4 people
Preparation Thinly slice the onion and peel the cloves of garlic cut in half.
Put everything in the pot at the bottom of the tajine with a little oil.
Remember to always use the retina spargifiamma not to damage the pot.
Remove skin and cut chicken into parts. Peel
to chop carrots and potatoes.
pulverize the seeds coriander in a mortar.
Put the chicken and vegetables in a tajine, turning him to take on color.
Add the spices and coriander, a pinch of salt and a bit 'of freshly ground pepper, then about 300 ml of water is already hot (2 - 3 cups).
Adjust to the size of your pot because the chicken is met halfway.
Making a boil again, lower the heat to low, then put the lid and then simmer gently for about 20 minutes without turning.
In the meantime, clean and chop the peppers and tomatoes.
Add vegetables and olives in the pan.
Wash the lemon, cut into pieces half, squeeze slightly in the stove and put them in the pot, placing them at the edges.
Making a boil again, reduce heat to low and replace the lid and cook for another 25 minutes.
Complete with fresh chopped parsley or coriander and leave to cool uncovered.
Serve warm, accompanied with couscous or white rice.
Images
Notes
If you do not have the tajine, you can use an earthenware casserole low and wide.
This dish lends itself to be prepared and consumed in the evening the next day.
