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Charita Braker
Tagine of chicken, lemon, olives and artichoke hearts
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Ingredients
Directions
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Clean the lemon and squeeze it out.
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Remove the white skins from the peel and cut the peel into strips.
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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.
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Divide the chopped onion and sliced garlic between the chicken and cook for another 2-3 minutes.
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Then divide the olives, lemon zest and drained artichokes in between and pour 150 ml of water.
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Add some salt and smother the chicken covered in 30-40 minutes until tender.
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Serve the dish in a warm tagine or dish.
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Tasty with couscous and green beans.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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