Parsnip and chicken tagine

Parsnip and chicken tagine
This recipe isn’t very famous here in Morocco, but many Europeans like it and even prepare it once they go back, it is because parsnip isn’t very available in Morocco.
Cooking Time: pressure cooker: 30 minutes OR Tajine: 1 h
The ingredients:
Ingredients
  • Small chicken
  • 1 onion, cut into strips
  • 1 tomato, grated
  • Two tablespoons of vegetable oil, preferably olive oil
  • One teaspoon of salt
  • Half a teaspoon of pepper
  • Half a teaspoon of ground ginger
  • A pinch of saffron
  • 3 parsnips, cut into wedges
  • Warm water
  • Two tablespoons of chopped parsley
Instructions
  1. Now for the preparation:
    In a pan heat the oil and add all the ingredients (except parsnips).
  2. Mix very well
  3. Cook at pressure for 20 minutes. (If using a tagine, add all ingredients and place the parsnips on top. Cook over low heat until the meat is cooked and the parsnips wedges are tender)
  4. Remove from heat and add the parsnips. Repeat pressure cooking for 5 minutes.

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