Retour
Le 09/03/2016 par Wissam Rachidi

CHICKEN TAJINE WITH PRUNES AND DRIED FRUITS, CANDIED VEGETABLES, HARISSA AND PEANUT-MINT SAUCE

moroccan cuisine

Recipe by Jérémi Fontin
Picture by Lorenzo Accardi

 

Ingredients (for 4 people)
4 free-range chiken thighs
1 zucchini
1 eggplant
1 onion
Cumin powder
200ml of poultry stock
200 gr of fine semoulina
Saffron powder
Almonds
Prunes
Nuts
Pecans
Harissa
Salted and roasted peanuts
Candied lemon
Fresh mint leaves
Groundnut oil
Salt, pepper and olive oil

 

This recipe will be sublimed by our Lirac Lou Caminé red.

 

THE POULTRY
In a cooker, brown the chicken thighs only on the skin side – season with salt and pepper – then, add zucchinis slices, eggplants (1 cm thick) and onion quarters – sprinkle with cumin powder, mix delicately, pour the poultry stock above and let it cook during 1h30 at very low heat with dried fruits and prunes.

 

THE SEMOLINA
In a salad bowl, pour the semolina, season with salt, add a hint of saffron powder and drizzle with olive oil, mix. Pour above at the level of the boiling water, cover with plastic film and reserve. Ten minutes after mix and fluff the semolina.

 

PEANUT-MINT SAUCE
Finely chisel fresh mint leaves, chop finely the dried lemon peel, mix peanuts in big pieces. Mix the mint, the lemon peel and the peanuts in a bowl and season, add some peanut oil to obtain a thick paste.


SETTING UP
Set up the semolina in a small bowl and decorate with dried fruits, fill two small pots with the peanut-mint sauce, in a deep dish or in a tajine dish place the vegetables, the chiken, its condiments and the juice above. Decorate with sprigs of herbs.

 

Ajouter un commentaire

Envoyer votre commentaire