Chicken and cauliflower tagine

Chicken and cauliflower tagine
This isn’t a typical Moroccan tagine dish, but it is very tasty, it is adapted from a French recipe that I’ve used many times and which gave me fantastic results.
If you have other recipes that involve a tagine and cauliflower, please post them in the comment section below.
Here are the ingredients you are going to need:
Ingredients
  • 1 whole chicken
  • 2 onions, sliced
  • 1 tomato, grated
  • Two tablespoons of chopped parsley
  • 1 clove of minced garlic
  • A pinch of saffron
  • Half a tablespoon of ground ginger
  • 125 ml of warm water
  • One tablespoon of vegetable oil or canola oil
  • 1/4 lemon juice (to taste)
  • 2/3 of a cauliflower (cut into pieces)
  • Half a teaspoon of salt (to taste)
  • Half a teaspoon of pepper
Instructions
  1. Now, let’s talk about how to prepare our chicken cauliflower tagine:
  2. Put the onion and tomato in a pot
  3. Add the parsley, garlic, spices and oil
  4. Remove skin from chicken and add the rest
  5. Mix everything so as the chicken is soaked with the mixture
  6. Cook chicken over medium heat and remove when cooked. Put it in a closed pot
  7. Cut the cauliflower into pieces as big as an egg; don’t add the middle part, the tough one, in the pot
  8. Cook and add lemon
  9. Serve warm by placing the chicken in the center of the plate and put the cauliflower florets on the chicken and sauce around.

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