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Jim Klonarides
Moroccan tagine with chicken
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Ingredients
Directions
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Peel the potatoes and cut into 6 pieces.
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Then scrape the carrots.
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Cut the onion in half and then cut it into half-moons half a centimeter wide.
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Uncrumble the tomato and cut into cubes.
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Heat the tagine on medium heat.
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Put in the olive oil, press the cloves of garlic and add the chicken bolts.
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Cut the fresh parsley and coriander and sprinkle 0.75 of them over the chicken with salt and pepper, paprika, ginger and saffron powder.
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Then close the tagine and wait until the chicken gets a white color and turn the chicken now and then.
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Add the onions and tomato.
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Lower the heat and simmer for 5 minutes.
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Then add the carrots and the potato.
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After another 20 minutes, add the olives and the remaining parsley and coriander.
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Regularly check whether the tagine contains enough moisture.
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If not, add some water.
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After about 45 minutes, the tagine is cooked.
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Check by puncturing the vegetables with a fork.
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Serve Moroccan bread and feast.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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