Chicken Tagine with Vegetables and Pomegranate Molasses
Ingrédients
- Chicken, cut into quarters1 Chicken
- Green pepper, sliced lengthwise2 pieces
- Carrot, sliced into rings3 pieces
- Potato, cut into quarters3 pieces
- Onion, sliced into rings2 pieces
- Teaspoon of garlic powder0.5 teaspoon
- Cup of tomato juice, squeezed or grated1 cup
- Teaspoon of pomegranate molasses1 teaspoon
- Chicken broth cube0.3 cube
Cannelle0
Curcuma0
Citron1 piece
Poivre noir0
Mesures
- 1
Boil the chicken in the usual way until it is slightly cooked, then drain.
10 minutesMatériel requis:
Marmite - 2
Rub the chicken with a little turmeric, lemon, and black pepper, then place it in the oven until it gets the desired color.
5 minutesMatériel requis:
Four - 3
Fry the onion with a little oil in a frying pan until the onion wilts, then add the bell pepper and stir for a few minutes, about 5 minutes or less, then remove the frying pan from the heat.
5 minutesMatériel requis:
Poêle à frire - 4
In the tagine, place the onion, pepper, potatoes, carrots, squeezed tomatoes, cinnamon, garlic powder, and the chicken broth cube.
5 minutesMatériel requis:
Tagine - 5
Leave it on the heat until it thickens.
5 minutes - 6
Add a little chicken broth to the tagine from time to time until the vegetables are cooked.
5 minutes - 7
When the vegetables start to cook, add the chicken after removing it from the oven, and leave them on the heat until the vegetables are fully cooked.
5 minutes - 8
Add the pomegranate molasses to the tagine 5 minutes before turning off the heat.
5 minutes
Faits nutritionnels
Cannellepour 100gCurcumapour 100gCitronpour 100gPoivre noirpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.