Sot-l'y-laisse turkey tagine style Ingredients: 3 tablespoons of - olive oil - parsley - chopped 800 g of - carrots - 1 teaspoon of - allspice - 2 onions - 1 tablespoon of - honey - salt - 1 kg of - sot-l'y-laisse - turkey 2 cloves of - garlic - 2 teaspoons of - chicken stock .
Utensils：
- 1 sauté pan 1 frying pan 1 casserole dish- 1 electric slow cooker-
Total time: 1 hour Preparation: 20 min Rest: - Cooking: 40 min
Phase 1
In a frying pan, brown the sot-l'y-laisse, in two spoons of olive oil, until they arewell browned, add salt, set aside.
Phase 2
Meanwhile, peel and chop the onions, peel the garlic cloves, crush them with the garlic press.
Phase 3
Peel the carrots, wash them, cut them into small cubes.
Phase 4
Add a spoonful of olive oil to the casserole dish, gently melt the onions and crushed garlic. Add the honey, then the chicken stock and the 4 spices and finally the carrots, stir. Let the heat resume then moisten with 30 cl of water.
Phase 5
Add the reserved pieces of sot-l’y-laisse on top. Leave to simmer for half an hour, adjust the seasoning.
Phase 6
When serving, sprinkle with chopped parsley.
Utensils：
- 1 sauté pan 1 frying pan 1 casserole dish- 1 electric slow cooker-
Total time: 1 hour Preparation: 20 min Rest: - Cooking: 40 min
Phase 1
In a frying pan, brown the sot-l'y-laisse, in two spoons of olive oil, until they arewell browned, add salt, set aside.
Phase 2
Meanwhile, peel and chop the onions, peel the garlic cloves, crush them with the garlic press.
Phase 3
Peel the carrots, wash them, cut them into small cubes.
Phase 4
Add a spoonful of olive oil to the casserole dish, gently melt the onions and crushed garlic. Add the honey, then the chicken stock and the 4 spices and finally the carrots, stir. Let the heat resume then moisten with 30 cl of water.
Phase 5
Add the reserved pieces of sot-l’y-laisse on top. Leave to simmer for half an hour, adjust the seasoning.
Phase 6
When serving, sprinkle with chopped parsley.