Moroccan chicken tagine with potatoes and olives

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Moroccan chicken tagine with potatoes and olives

Moroccan chicken tagine with potatoes and olives

Moroccan chicken tagine with potatoes and olives
Moroccan chicken tagine with potatoes and olives

Moroccan chicken tagine with potatoes and olives :

Ingredients
Number of people
-

5
+

1 chicken

4 medium onions

2 cloves of garlic

2 tomatoes

1 kg of potatoes

4 tablespoons chopped flat-leaf parsley

1 small bouquet of coriander

350 g pitted green olive

4 teaspoons ginger powder

2 teaspoons cinnamon powder

1/2 teaspoon powdered cumin

1/2 teaspoon dried basil

Yellow dye for tajine

6 tablespoons peanut oil

1 cube of chicken broth

Salt

Pepper

Preparation 
TOTAL TIME: 1H45
Preparation: 1 hour
Cooking time: 45 min
Step 1
Cut the chicken into pieces. In a bowl, mix 3 tablespoons of oil, 3 tablespoons of water, 2 teaspoons of ginger powder, 1 teaspoon of cinnamon, 2 pinches of parsley, 2 finely chopped onions.
Step 2
Season with salt and pepper and add the yellow food colouring. Stir in chicken pieces. Mix well. Put the pieces in a dish that can be baked. Let it marinate for 30 minutes.
Step 3
After 30 minutes, cook your chicken for about 45 minutes at 200°C (thermostat 7). Turn the pieces over regularly. Meanwhile, peel the potatoes and cut them into 8 wedges.
Step 4
Peel the tomatoes, remove the seeds and chop them coarsely.
Step 5
In a casserole dish, cold, put the rest of the oil, the 2 finely chopped onions, garlic, ginger, cinnamon, cumin, basil, parsley, pepper, colouring and tomatoes.
Step 6
Put on the heat and cook for a good 5 minutes, stirring regularly. Add the potatoes, stock cube and cover with water.
Step 7
Cook and add the olives once the potatoes have softened.
Step 8
For the service, if you have a tagine dish, put the potatoes and olives in the bottom, cover with chopped cilantro, place the golden brown chicken pieces on top and serve immediately.
Author's note
.


I add my grain of salt

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