Tagine with chicken, saffron and pear

Name: tagine with chicken, saffron and pear
Total time: 25 min
Yield: 4
Ingredients: 2 onion; 3 clove garlic; 3 tablespoon olive oil; 3 tablespoon honey; 2 tablespoon fresh coriander; 1 teaspoon ginger powder (djahé); 1 mespoint saffron powder; 1 corn chicken; 1 tablespoon olive oil; 150 gram almond; 300 milliliters chicken broth from tablet; 300 milliliters chicken bouillon; 2 pears

Ingredients

2 onion
3 clove garlic
3 tablespoon olive oil
3 tablespoon honey
2 tablespoon fresh coriander
1 teaspoon ginger powder (djahé)
1 mespoint saffron powder

1 corn chicken
1 tablespoon olive oil
150 gram almond
300 milliliters chicken broth from tablet
300 milliliters chicken bouillon
2 pears

Directions

Make the onions, garlic, oil, honey, herbs, spices, salt and pepper a paste in a large bowl and roll the pieces of chicken through them. Leave to marinate in a cool place for an hour.
Rub the spice paste off the pieces of chicken and in the meantime heat a tablespoon of oil in a frying pan. Fry the chicken over and take it out of the pan.
Add the spice paste and almonds and stir fry on low setting for about 3 minutes.
Put the chicken back in the pan and pour in the stock. Stir for a little while and cover for about 20 minutes.
Add the pear slices to the chicken and leave to simmer for another 15 minutes.
Delicious with couscous and peas.