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Deborah

Deborah Dana

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Recipe of Chicken Tagine
Recipe

Chicken Tagine

1h 15 mins
Half
34
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The chicken in this recipe is cooked in a broth of spices with saffron. It is delicious with rice, sliced ​​almonds and some raisins.
Learn more about Deborah Dana

Ingredients

4 portions
  • 2 onions
  • 2 cloves garlic
  • 1/2 kilos potato, girl, peeled
  • 1 whole chicken, cut in 8 pieces
  • 3 tablespoons olive oil
  • 1 tablespoon cumin powder
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • pinches saffron
  • 2 cups chicken soup, hot
  • 1/2 cups pitted olive
  • parsley, chopped to decorate
  • dates, or raisins
  • almonds, filleted to serve

Preparation

Finely slice the onion. Crush the garlic. Cut the potatoes in half and then in quarters if they are large.
Remove the chicken skin and sprinkle with al and pepper.
Heat the oil in a large pot and put half of the chicken to brown on all sides. Remove and repeat with the rest of the chicken.
Return the chicken to the pot and add the onion, garlic and spices. Stir until the chicken is covered in the spices and add enough chicken broth to cover it well.
Bring the pot to a boil and lower the heat a little. Let cook for 30 minutes.
Add the baby potatoes and olives to the pot. Cover and cook for 30 more minutes or until the potatoes and chicken are cooked.
Try the sauce and season with salt and pepper.
Serve over rice and sprinkle with chopped parsley.

PRESENTATION

You can serve it in an authentic Moroccan tajine!

TIPS

You can serve this dish with dates or raisins and sliced ​​almonds.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
25/03/2013 18:09:50
esta rico y sabe muy rico jajajajajaj se be muuuuuuyyyyyyyy muuuuuuuuuuyyyy ricoooooo y tambien se be rico

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