|
|
Cooking with Djamel
Pullet Tagine with carrots, potatoes and dates
Pour olive oil into a large, oven-resistant pot or tagine pot, add the chicken. Peel the carrots and potatoes. Dice the potatoes into cubes of 2 cm and slice the carrots into strips 1 cm thick. Add these with dates and garlic cloves to the chicken.
Sprinkle the spices and salt over the chicken. Cut the lemon in half, remove the skin and rinse. Add the lemon to the vegetables. Add the carrot juice and water and possibly a bit more olive oil. Sprinkle the almonds over the vegetables. Close the pot and place in the oven for 1 ½ to 2 hours at around 180°C (350° F). Check occasionally to ensure that the liquid does not dry up and that the dish is always well "soaked". At the end of the cooking time there is a very tasty brew which is poured as a sauce over the dish.
The tagine is cooked when the carrots and the potatoes can be easily cut with a knife and the chicken lets clear juice out when pierced with a knife. Tagine is best served with fresh baguette (to soak up the sauce) and Harissa (the North African version of Sambal Oelek).
|
|
Ingredients: 2 tbsp olive oil 1 pullet / young chicken 1 kg potatoes 600 g carrots 250 g dates, stoned and cut in halves 10 garlic cloves cut in halves 100 g almonds (whole) 2 teasp cumin (jeera) 2 teasp ground coriander 1 teasp turmeric 1 teasp cinnamon 1 pinch of ground cloves 1 tbsp rosmarine Salt and pepper preserved lemon juice or the juice of one fresh lemon 750 ml carrot juice 100 ml water |