cooking time 50 min
This recipe is submitted by my mother. She was inspired by her travels in Morroco and Tunisia for the creation of this recipe. She adapted the recipe so that you do not need to have a tajine (ceramic oven) to make this recipe.
1 chicken cut in pieces
4 potatoes, washed with skins on and cut in quarters
olive oil
1 tsp curcuma
12 prunes
1/2 tsp cumin
50 grams almonds
1/2 tsp cinnamon
2 citrons confits (recipe to follow)
1 tsp ginger
1 large onion
salt
5 pieces of garlic
small bunch of coriander
small bunch of parsley
Chop onion and gently fry. Add garlic. In another pan sear the
chicken. Add salt and spices, the onions and 1/2 the herbs. cover
with water.
Simmer for 20 mins. Rince the citrons confits, cut in quarters and
add.
Grill the almonds. Add them to the pot with the prunes and lemons.
Continue to cook for 30 mins. Skim off the fat. Add the rest of the
herbs, chopped to garnish.
Citron Confit-
2 lemons untreated (organic) sliced 1/4 inch
2 handfuls koser salt
2 cups olive oil
Rosemary sprig (optional)
Bayleaf (optional)
Thyme (optional)
Instructions: Put one handful of kosher salt on a plate, place lemon slices on top of salt, add another thick layer of salt. Leave 12 hrs to sit. Dry and take off salt with paper towels. Layer lemons in a 500g jar. Cover with olive oil. Add optional herb sprigs for decoration. Keeps one week out of the fridge, one month in the fridge.
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