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Chicken tagine with saffron

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Ingredients


1 whole chicken cut into pieces
1 c. saffron filaments, crumbled
1 large sweet onion cut into small pieces
1 tablespoon. ground ginger
1 tsp black pepper
2 cinnamon sticks
2 tablespoons of olive oil
1 tsp turmeric
1/4 cup butter
chopped cilantro
salt

Preparation

Chicken tagine with saffron is another Moroccan dish with a subtle blend of spices that is easy to prepare! Like all Moroccan recipes, the mixture of spices, and the slow cooking process makes this a more delicious and flavourful dish. You should be aware that Moroccan cuisine has many influences, including Jewish, Berber and Andalusian. Moroccan cuisine is primarily based on fresh ingredients, aromatic spices and slow cooking styles that infuse the food and give rich flavours to the tagine. I always like to make this recipe in my tagine dish. However, if you don’t have a tagine you can make your saffron chicken tagine in a slow cooker, frying pan, casserole, or rectangular oven dish. One of the best things to know about the Chicken Tagine with Saffron, apart from its wonderfully rich and aromatic flavour, is that it generates as much juice as you can collect, freeze and use it later. For example, use it to cook your rice instead of using water, or make a quick sauce for your shrimps or grilled tilapia by whisking it in a little flour. Better yet, freeze the extra juice in ice cubes and use it as a base for future stews. The possibilities are simply endless!!!
Preparing the tagine:
In a small dish place all the spices, except for the cinnamon stick. Mix well and set aside.

Line the bottom of your stewpot/tagine or slow cooker with onions and drizzle with olive oil; add butter, coriander and place cinnamon sticks on top. Place the chicken pieces on top of the onion mixture.

With a sharp knife, prick the chicken pieces in several places to allow the flavours to seep in. Sprinkle the spice mixture over the chicken. mix and cover.

Cook over low heat for about 1 hour or until chicken is very tender.

If using a slow cooker or other cooking vessels, please adjust cooking time accordingly.

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Chocolate cake

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Ingredients

100g of powdered biscuits
1 tablespoon cocoa powder
3 tablespoons of sugar
100g almond powder
40g dark chocolate + 30g butter
200g dark chocolate
30g of butter
3 egg yolks
12cl of liquid cream
25cl of liquid cream

Preparation

First, prepare the cookie: Melt the 40g of dark chocolate with the 30g of butter, then in a blender put the biscuit, cocoa, sugar, almond powder and mix everything. Add the melted chocolate and mix everything together. Put this preparation in a bottomless mould that you will have previously buttered.

In a second step, prepare the cream: Beat the 25cl of liquid cream to make a whipped cream then put it in the fridge. Melt the 200g of dark chocolate in a bain-marie, add the 30g of butter, the 3 egg yolks and the 12cl of liquid cream, mix everything gently.

Once this mixture has cooled, delicately add it to the whipped cream made beforehand.

Once the cream is obtained, pour it over the biscuit in the mould and put it in the freezer for a good 2 hours.

Remove 1 hour before serving, unmould and serve chilled.

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Cake with spices and orange blossom

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Ingredients

200 g sifted flour
125 g ground almonds
150g powdered sugar
2 eggs
280 g Greek yoghurt
150ml sunflower oil
1 teaspoon of baking yeast
The finely grated zest of 1 lemon
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
3 teaspoons orange blossom water
225 g icing sugar, sifted
2 tablespoons of milk
pomegranate seeds, to decorate

Preparation

Preheat the oven to 180°C. Grease and flour a cake tin.

Mix the flour, almonds, powdered sugar and baking powder in a large bowl. In another bowl, whisk the eggs, yoghurt and oil until combined, then stir in the dry ingredients.

Stir in the lemon zest, spices and 2 teaspoons of orange blossom.

Pour into the pan and bake for 30 minutes or until a toothpick inserted into the cake comes out clean. Let cool slightly, then remove from pan to wire rack and cool completely.

Stir the icing sugar, milk and 1 teaspoon of the remaining orange blossom water into a small bowl until you have a soft drizzle, then pour over the cake. When the icing is almost dry, sprinkle with pomegranate seeds, then serve.

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Whiting gratin

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Ingredients

250 g fillets of whiting
20 g flour
50 g button mushrooms
For the chermoula:
3 chopped cloves of garlic
3 tbsp. chopped cilantro
1 teaspoon paprika
1/2 teaspoon salt
2 tablespoons vinegar
frying fat
For gratinating
40 cl béchamel sauce
50 g grated cheese

Preparation

Mince the mushrooms and fry them dry in a non-stick pan for 5 minutes.

Dip the whiting fillets in flour, fry them in hot oil for one minute on each side and then drain them on absorbent paper.

Mix all the ingredients for the chermoula and add it to the béchamel sauce with the cheese and mushrooms. In a buttered gratin dish, pour half of the béchamel sauce, place the fried whiting fillets on top and top with the other half.

Bake au gratin in the oven, preheated to 180° C for 15 minutes. Serve the gratin immediately.

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