Today Bring a Tajine (or tayin Tajín) pollo. Plato very typical cuisine of the Maghreb: Morocco, Algeria, Tunisia, Mauritania, Libya and Western Sahara. The vessel, clay, has a conical lid, which condenses the steam and causes it to fall in drops on the pan, so the cook on low heat is not necessary to add any liquid as the ingredients are cooked in their own juice preserving all the flavor and properties. I hope you enjoy my interpretation of this classic recipe from the North African culture, fascinating and mysterious.
RECIPE Ingredients for 4 people: 1 chicken cut into eighths / 2 medium onions / 3 cloves of garlic / a small bunch of parsley (parsley and cilantro best equally) / 2 cm. approx. ginger cool (you can substitute 1 teaspoon ground ginger) / 2 cinnamon twigs / a pinch of saffron / 120 gr. Prune / 120 gr. dried apricots / (apricots) / 100 gr. toasted almonds, peeled / 2 tablespoons honey or sugar / olive oil / salt / pepper / / accompanying Tips: Tabouleh (salad meal).
Prepared
1 .- For the pan will begin 6 tablespoons olive oil and sauté the chopped onion for 10 minutes approx. Then add the chicken, season and doraremos on all sides.
2 .- very small chop the garlic and ginger. Carving also cilantro and parsley (I gave myself because I could not find cilantro parsley but I recommend both) will add to the pan and sauté 4 minutes over medium heat. Then add the saffron and cinnamon, we will cover the conical lid and let simmer 20 to 25 minutes. (In normal pan should be covered with 1 ½ cup or two of water or broth in tajine not need to add any liquid)
3 .- Over time, add the honey and fruit dried: dried apricots, prunes and almonds, rectify salt and pepper and let cook for about 20 minutes. simmer until the chicken is finished cooking.
The Recap:
will need olive oil, saffron, some nuts, cinnamon, honey ...
chopped chicken, parsley, onions, garlic, ginger ...
(here the chicken without the skin, but can be left)
will cut the onion into chunks ...
... Pocha with a little oil ...
... then add the chicken and doraremos.
chop the garlic, ginger ...
... and also a bunch of parsley.
Once we golden chicken, add the garlic, ginger and parsley carving. Sauté for a few minutes and add water or broth only if you cook in the pan to coat thinly traditional (in our tajine not necessary) We cover, let simmer about 20 minutes y. ..
... add the cinnamon, nuts, apricots, plums, almonds ... Cover and leave again to finish simmering for another 20-25 minutes.
The conical lid will function, the vapor condenses and the chicken is just done in its own juice.
accompanying : Tabouleh (refreshing salad meal) See recipe here.
Sajta!
(Sonando: Sting & Cheb Mami - Desert Rose)
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