Chicken Tagine with Chickpeas and Harissa
(0)
80 min
Under an hour
Sezamo
Descoperă aromele vibrante ale Marocului cu acest Tajine de pui savuros. Pulpe de pui fragede, gătite lent cu pastă harissa picantă, năut hrănitor și un amestec colorat de legume, totul infuzat cu parfumul condimentelor Garam Masala. O mâncare reconfortantă, perfectă pentru o cină specială în familie, servită tradițional cu cuscus sau orez și o notă răcoritoare de iaurt grecesc.
Ingredients
Preparation method
Ingredient Preparation
Start by preparing the meat: cut the chicken drumsticks in half at the joint (or leave them whole). Season them well on all sides with salt and half the amount of Garam Masala (2 teaspoons).
Prepare the vegetables: peel the onion and cut it into eighths. Peel the carrots and cut them into rounds of about 1 cm. Core the peppers and cut them into larger pieces. Peel the garlic and slice it thinly.
Cooking the Tagine
In a tagine pot or a heavy-bottomed pan, heat the oil and quickly brown the chicken pieces on all sides until golden. Remove the meat to a plate and set aside.
Chef's tip
For an authentic experience, use a clay tagine pot, which will keep the meat extremely succulent. If you don't have one, a heavy-bottomed pot works just as well!
80 min
Quick
