Tajine is both a method of cooking popular in North African cuisine and the vessel itself in which they are prepared. The tagine dish consists of two parts: a cone-shaped lid and a wide large bowl with low edges, both of which are traditionally made of heavy clay and covered with glaze. Modern Western manufacturers have started making the bottoms out of cast iron, which allows the ingredients to be roasted over an open fire before putting all the tagine in the oven.
It is necessary
-
- 2 medium onions
- 3-4 cloves of garlic
- a few sprigs of fresh coriander
- a bunch of fresh parsley
- 4 tablespoons olive oil
- ½ lemon
- 2 tsp ground ginger
- 5 tsp cinnamon
- ½ teaspoon turmeric
- salt and freshly ground black pepper
- 10 chicken legs
- a pinch of saffron
- 0.5 liters of chicken stock
- 500 g prunes
- 500 g dried apricots
- 6 tbsp Sahara
- 250 g flaked almonds
Instructions
Step 1
Remove the skin from the chicken legs, rinse and pat dry with paper towels. Peel and chop the garlic. Peel the onion, rinse and cut into small cubes, chop the coriander and parsley as well. Squeeze the juice out of the lemon. In a large bowl, combine half the onion, half the garlic, and half the chopped herbs. Add 2 tablespoons olive oil, lemon juice, 1 teaspoon each ginger and cinnamon, all the turmeric and season with salt and freshly ground black pepper. Rub the chicken legs with this mixture so that it covers them whole. Place in a wide bowl, cover with cling film and leave to marinate for 2-3 hours, or overnight in the refrigerator.
Step 2
Heat 1 tablespoon olive oil in a deep frying pan. Fry the chicken legs on both sides until light brown and set aside. In the bottom of the tagine, place the remaining olive oil, onion, garlic and 1 teaspoon of ground ginger, stir the mixture and place the chicken on top. Heat the saffron in a dry skillet and sprinkle on the chicken. Add some freshly ground black pepper and 2 teaspoons of cinnamon, pour in the broth and sprinkle with the remaining fresh parsley and coriander. Close the tagine with a lid and bake in an oven preheated to 180 ° C for 1 hour.
Step 3
Put prunes in a saucepan, cover with water and bring to a boil. Add half the sugar and 1 teaspoon of cinnamon. Reduce heat and simmer prunes until caramelized. In another saucepan, put the dried apricots, also cover with water and bring to a boil. Add remaining sugar and cinnamon. Simmer dried apricots until caramel. Fry the almonds in a dry skillet until golden brown. Serve the chicken garnished with caramelized dried fruits and almonds.
