Tagine with chicken and onion
Fantastic stew with the tasty pieces of chicken eaten with bread or served with rice. A recipe for restaurants offering guests light meals.
Ingredients
Number of portions
Stew
8 chicken thighs
8 chicken legs
8 onions, cut into wedges
10 cloves of garlic, chopped
1 tbsp Santa Maria Cumin, ground
2 tsp Santa Maria Paprika, ground
2 tsp Santa Maria Turmeric, ground
1.5 tsp Santa Maria Tellicherry Black Pepper
5 tbsp olive oil
1.5 tbsp salt
2 packets Santa Maria Saffron
2 lemons, juice
400 ml water
300 ml green olives, stoned
100 ml fresh coriander, finely chopped
How to prepare
Heat a saucepan on medium heat, add oil, place the chicken pieces and fry for about 10 minutes until golden brown on both sides.; Turn once. Put them on a plate and set aside.
Fry garlic and onion in olive oil until soft, for around 15 minutes.; Stir from time to time.
Add salt and all spices to the frying pan for 4 minutes,; stiring from time to time.
Put the chicken back in the saucepan, pour over lemon juice and the water and allow to boil. Lower to medium heat and let the chicken simmer under lid for 40 minutes until tender.
Remove saucepan from the hob and sprinkle olives and coriander over the chicken.
Serve with rice.
Recipe categories
Food