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:
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
- Now, let’s talk about how to prepare our chicken cauliflower tagine:
- Put the onion and tomato in a pot
- Add the parsley, garlic, spices and oil
- Remove skin from chicken and add the rest
- Mix everything so as the chicken is soaked with the mixture
- Cook chicken over medium heat and remove when cooked. Put it in a closed pot
- Cut the cauliflower into pieces as big as an egg; don’t add the middle part, the tough one, in the pot
- Cook and add lemon
- 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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