Real tagine with chicken, olives and candied lemons and argan oil Ingredients: Veggie version - 2 - onions (or 3 medium) - 2 - candied lemons (or 3 medium) - 1 teaspoon of - ginger powder - 1 teaspoon of - cumin powder - 4 tablespoons of - chopped coriander, pepper, salt - 1 - chicken cut into pieces (or 4 nice pieces of chicken) - 5 cloves of - garlic - 1 - lemon - 1 teaspoon of - turmeric - 400 g of - pitted green olives - 3 tablespoons of - argan oil (or failing that olive oil) - 20 cl of - water (i.e. a glass).
Utensils：- Save 2 hours by cooking with the AirFryer 2 hours + QUICKLY with the AirFryer- with 1 casserole dish- 1 brush -
Cooking:
1h30
Phase 1
For this recipe, provide a tagine dish (or failing that, 1 cast iron casserole dish). Cook the sliced onions and 2 chopped garlic cloves in argan oil over medium heat.
Phase 2
Salt and pepper the chicken pieces, then add them to the onions and garlic to brown them for 5 to 10 minutes, turning them several times.
Phase 3
Add the spices, the lemon juice, the glass of water and the 3 remaining garlic cloves in their skins.
Phase 4
Cover the tagine or casserole dish and put it in the oven at 150°C (ththermostat 5) for one hour.
Phase 5
Remove it from the oven and add the olives, the candied lemons cut into 4 and the coriander.
Phase 6
Return it to the oven for 30 minutes at 150°C (thermostat 5).
Phase 7
Serve very hot with plain semolina or steamed potatoes.
Utensils：- Save 2 hours by cooking with the AirFryer 2 hours + QUICKLY with the AirFryer- with 1 casserole dish- 1 brush -
Cooking:
1h30
Phase 1
For this recipe, provide a tagine dish (or failing that, 1 cast iron casserole dish). Cook the sliced onions and 2 chopped garlic cloves in argan oil over medium heat.
Phase 2
Salt and pepper the chicken pieces, then add them to the onions and garlic to brown them for 5 to 10 minutes, turning them several times.
Phase 3
Add the spices, the lemon juice, the glass of water and the 3 remaining garlic cloves in their skins.
Phase 4
Cover the tagine or casserole dish and put it in the oven at 150°C (ththermostat 5) for one hour.
Phase 5
Remove it from the oven and add the olives, the candied lemons cut into 4 and the coriander.
Phase 6
Return it to the oven for 30 minutes at 150°C (thermostat 5).
Phase 7
Serve very hot with plain semolina or steamed potatoes.