Tagine Recipe
Ingredients
| 2 broiler-fryers (about 2 pounds each) cut up | ||
| Butter/Margarine | 4 Tablespoon | |
| 4 medium-size onions chopped (2 cups) | ||
| Salt | 3 Teaspoon | |
| Ground ginger | 1 1/2 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Water pepper | 1/4 Teaspoon | |
| 1 jar (7 ounces) stuffed green olivesdrained and sliced | ||
| 2 tablespoons flour Bulgar | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 6 thin lemon wedges | ||
Directions
Wash chicken pieces; pat dry.
Brown, a few pieces at a time, in butter or margarine in a heavy kettle or Dutch oven; remove all from kettle.
Stir onions into drippings in kettle; saute until soft.
Stir in salt, ginger, paprika, pepper, and 1 cup water.
Return chicken; cover.
Simmer, basting several times with liquid in kettle, 45 minutes, or until chicken is tender.
While chicken simmers, combine sliced olives with water to cover in a small saucepan; heat to boiling; drain.
Keep hot for further use.
Remove chicken from kettle; keep hot.
Pour liquid into a 2-cup measure; let stand about 1 minute, or until fat rises to top, then skim off.
Add water to liquid, if needed, to make 1 1/2 cups; return to kettle; heat to boiling.
Blend flour and 1/4, cup water until smooth in a cup; stir into boiling liquid.
Cook, stirring constantly, until gravy thickens and boils in 1 minute.
When ready to serve, combine olives with Bulgar; spoon onto a heated serving platter; arrange chicken on top; sprinkle with chopped parsley.
Arrange lemon wedges, petal fashion, in center.
Pass gravy separately.
Brown, a few pieces at a time, in butter or margarine in a heavy kettle or Dutch oven; remove all from kettle.
Stir onions into drippings in kettle; saute until soft.
Stir in salt, ginger, paprika, pepper, and 1 cup water.
Return chicken; cover.
Simmer, basting several times with liquid in kettle, 45 minutes, or until chicken is tender.
While chicken simmers, combine sliced olives with water to cover in a small saucepan; heat to boiling; drain.
Keep hot for further use.
Remove chicken from kettle; keep hot.
Pour liquid into a 2-cup measure; let stand about 1 minute, or until fat rises to top, then skim off.
Add water to liquid, if needed, to make 1 1/2 cups; return to kettle; heat to boiling.
Blend flour and 1/4, cup water until smooth in a cup; stir into boiling liquid.
Cook, stirring constantly, until gravy thickens and boils in 1 minute.
When ready to serve, combine olives with Bulgar; spoon onto a heated serving platter; arrange chicken on top; sprinkle with chopped parsley.
Arrange lemon wedges, petal fashion, in center.
Pass gravy separately.
Chef
