المقادير
Method
- In the tagine, toss the chicken with the grated onions, garlic, spices, saffron, salt and olive oil, then leave it to marinate for a few minutes.
- Set the tagine over medium heat, add the bunch of coriander and parsley along with a glass of water, then cover.
- Let the chicken cook for about 25 minutes over low heat, until it begins to turn tender and the sauce forms.
- Arrange the vegetables in a mound over the chicken (the firmer ones at the bottom) and season them with a little salt and spices.
- Cover and let the vegetables steam for about 25 to 30 minutes, adding a splash of water if needed.
- Garnish with olives and tomato, and let the sauce thicken. Serve hot with bread.
ملاحظات
Layer the vegetables according to how long they take to cook, so they all finish at once without the softer ones falling apart.
Don't add too much water, so the sauce stays glossy and reduced rather than soupy.
You can add some soaked chickpeas to make the dish more filling.
Don't add too much water, so the sauce stays glossy and reduced rather than soupy.
You can add some soaked chickpeas to make the dish more filling.