Moroccan chicken tagine at Cookeo Ingredients: 1 small can of - chickpeas - 1 - candied lemon - 1 - onion - 3 tablespoons of - honey - 1 teaspoon of - cumin - 1 teaspoon of - saffron - 0.5 teaspoon of - ginger - 1 teaspoon of - olive oil - 4- skinless chicken thighs - 100 g of - raisins - 2 cloves of - garlic - 2 - peeled tomatoes - 2 - stock cubes - 1 teaspoon of - paprika - 1 teaspoon of -mixture of 4 spices - 1 teaspoon of cinnamon, salt and pepper.
Utensils： Essential- 1 Cookeo Infinity from Moulinex- Buy 1 salad bowl- 1 knife knives- 1 cutting board cutting boards- 1 electric slow cooker
Total time:
40 min
Preparation:
15 min -
Cooking:
25 min
Phase 1
Cut the candied lemon and the peeled tomatoes into small pieces. In a bowl, mix everything with the honey. Reserve.
Phase 2
Peel then chop the onion with a knife on a board.
Phase 3
Add the olive oil and the chicken thighs to the tank of your Cookeo, then brown on the “brown” mode / 5 min + preheating, stirring constantly.
Phase 4
Add the spices, the peeled and pressed garlic, the honey preparation and pour in water until well mixed.n cover the thighs. Finish by adding the grapes and chickpeas. Add salt and pepper, crumble the stock cubes then start cooking on “pressure cooking” mode / 25 min. Serve with semolina.
Utensils： Essential- 1 Cookeo Infinity from Moulinex- Buy 1 salad bowl- 1 knife knives- 1 cutting board cutting boards- 1 electric slow cooker
Total time:
40 min
Preparation:
15 min -
Cooking:
25 min
Phase 1
Cut the candied lemon and the peeled tomatoes into small pieces. In a bowl, mix everything with the honey. Reserve.
Phase 2
Peel then chop the onion with a knife on a board.
Phase 3
Add the olive oil and the chicken thighs to the tank of your Cookeo, then brown on the “brown” mode / 5 min + preheating, stirring constantly.
Phase 4
Add the spices, the peeled and pressed garlic, the honey preparation and pour in water until well mixed.n cover the thighs. Finish by adding the grapes and chickpeas. Add salt and pepper, crumble the stock cubes then start cooking on “pressure cooking” mode / 25 min. Serve with semolina.