Recipe by Jérémi Fontin
Picture by Lorenzo Accardi
Ingredients (for 4 people)
4 free-range chiken thighs
200ml of poultry stock
200 gr of fine semoulina
Salted and roasted peanuts
Fresh mint leaves
Salt, pepper and olive oil
This recipe will be sublimed by our Lirac Lou Caminé red.
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.
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.
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.
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.