Chicken in tagine “Tunisian night”
A light dish with a rich, rich flavor that will not only fill you up, but also leave an unforgettable aftertaste that you will be lured to again and again. Get carried away! It's made for you!
Ingredients
Servings 4- 4 small chickens
- 3-4 large plums
- 1 salted (pickled) lemon
- 100 g dates
- 100 g prunes
- 100 g of dried apricots
- 30 g black and green olives
- 50g peeled (and roasted) pistachios
- 50 g roasted sunflower seeds
- 10 g sesame
- 20 g each of red, yellow and green sweet peppers
- 1 hot pepper
- 1 head of garlic
- 50 g olive oil
- 1 tbsp sunflower oil
- salt
- sugar to taste
- 50 g butter
- A mixture of peppercorns, bay leaf, ground cinnamon, cumin, smoked paprika, nutmeg, coriander, saffron, cloves, dry sweet pepper, ginger, Moroccan rose - optional
Cooking
Step 1
Prepare the chicken carcass, wash it under running water and dry it with a paper towel. Rub the carcass with a mixture of spices and spices and put some dried fruits and pistachios inside.
Step 2
Fry the chicken in olive oil over high heat until golden brown and set aside on a dish. Cut plums and salted lemon into slices, bell pepper into strips.
Step 3
Pour some water and melted butter into the bottom of the tagine. Lay a pillow of dried fruits, nuts, lemon, chili pepper on the bottom of the tagine, put a whole head of garlic and sprinkle with all the spices and spices. Add some salt and one tablespoon of sugar.
Step 4
Place the chicken in the center of the tagine, brush lightly with a little butter and sprinkle with sesame seeds.
Step 5
Roast the chickens in the tagine for 20-25 minutes over very low heat, then remove from the heat source and keep covered for another 15 minutes.