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.
-
30 minMain dishpotatoes, green beans, garden peas, mayonnaise, bunch onion, Dutch beef meatballs,mini burgers with potato salad
-
20 minMain dishdough for, cooked mussel meat, chicory, lemon, garlic, sweet pointed pepper, fresh parsley, sugar, olive oil,mussel skewers with chicory salad
-
30 minMain dishRed onion, traditional olive oil, risotto rice, meat broth tablet, water, bunch onion, ripe mango, chicken fillet fumé, smoked cheese,risotto rice with chicken and mango
-
35 minMain dishpotato wafers, cucumber, vinegar, sugar, Roast minis natural, Cherry tomatoes, butter or margarine, fries sauce,skewers with potato wafers
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it