Filter
Reset
Sort ByRelevance
Charita Braker
Tagine of chicken, lemon, olives and artichoke hearts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the lemon and squeeze it out.
-
Remove the white skins from the peel and cut the peel into strips.
-
Season the chicken drumsticks with salt, freshly ground pepper, the full teaspoon ground cumin and coriander and ginger powder and fry lightly brown in a frying pan with olive oil.
-
Divide the chopped onion and sliced garlic between the chicken and cook for another 2-3 minutes.
-
Then divide the olives, lemon zest and drained artichokes in between and pour 150 ml of water.
-
Add some salt and smother the chicken covered in 30-40 minutes until tender.
-
Serve the dish in a warm tagine or dish.
-
Tasty with couscous and green beans.
-
90 minMain dishpumpkins, solid potatoes, sunflower oil, garlic, mushroom blend, turkey fillets, corn granules, ground old cheese, creme fraiche, vegetable stock,halloween oven pumpkin -
40 minMain dishbaking flour, cashew nut, milk, laurel leaf, Brussel sprout, butter, garlic, lemon, cod fillet, almond, hazelnut,cod with almond crust and cauliflower cashew nut puree -
40 minMain dishminced meat, onion, mustard, egg, bread-crumbs, bread crumb, potato slice, potato, zucchini, olive oil, garlic, fresh thyme, dried thyme,potato courgette dish with meat skewers -
15 minMain dishwater, herbal stock, lemongrass, Red pepper, fresh ginger root, lemon juice, Chinese noodles, satay sauce, sweet chilli sauce, soy sauce,Chinese vegetable food
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it