Trebs Comfortcook Mode D'emploi page 69

Poultry recipes
MOROCCAN CHICKEN TAJINE
Preparation time : 20 minutes
Cooking time : 1 – 1 hours
POULTRY RECIPES
INGREDIENTS
2 chickens, cut in pieces (or similar amount of breasts or legs)
Spices
¼ tsp fresh ground black pepper
1tsp ground ginger (or 2 tsp minced fresh ginger)
Pinch of saffron threads
1 tsp cumin
1 tsp turmeric
1 stick of cinnamon or tsp ground cinnamon
Olive oil for pan-frying chicken and mixing marinade
4-6 garlic cloves, minced or crushed
3 onions finely chopped
2 cups chicken stock (or water)
1 cup green or Kalamata olives or 8 fresh dates pitted and halved
3 preserved lemons, rinsed, pulp removed and sliced thinly
1 cup coriander (optional)
1 cup flat leafed parsley finely chopped
½ tsp salt or to taste
METHOD
Mix together the garlic, black pepper and a spoonful of oil and rub the mixture into the chicken
and set aside for a few hours or overnight. Heat the oil in a large Tajine and fry the chicken until
golden brown on all sides. Add the spices and onions and stir-fry over high heat for a few
minutes. Add chicken stock, and preserved lemons. Bring to the boil, reduce heat and cover.
Simmer on low heat for 1 hour or more. At the end of the cooking add olives or dates, parsley
and coriander. Add salt and adjust seasoning. Serve directly at the table with couscous or rice.
SPANISH CHICKEN
Preparation time: 20 minutes
Cooking time: 2 hours
SERVES 4
INGREDIENTS
4 chicken quarters
800g chopped tomatoes
2 red or green capsicums, seeded and chopped