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chicken tagine

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chicken tagine


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Tempo de preparo

50 min(s)


6 servings

Márcia Areias

  • Ingredients
  • Recipe
  • Boneless drumstick1 kg
  • Dried apricot100 g
  • Cumin1 teaspoon
  • Turmeric1 teaspoon
  • Smoked paprika1 dessert spoon
  • Cinnamon Stick1 unit(s)
  • Chopped coriander1 unit(s)
  • Olive oil50 ml
  • Water600 ml
  • Salt and pepper to taste
  • Lemon zest1 unit(s)
  • Tomatoes, skinned and seeded, chopped600 g
  • Chopped red onion1 cup
  • Minced garlic2 unit(s)
  1. Season the chicken with salt, pepper and lemon zest. Reserve. In a pan, sauté the onion and garlic (I also like to use chopped coriander stalks) in olive oil for 5 minutes over medium heat. Add the tomato and sauté for another 5 minutes, add the saffron, cumin, smoked paprika and cinnamon stick and let it cook for 10 minutes. Put the chicken in, and let it gain a little color, check salt and pepper. Add the water and add the apricots, cover the pan and cook over low heat for about 30 to 40 minutes or until the chicken is tender and the liquid has evaporated. Finish with the chopped coriander leaves. Now just serve 😋

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