Ingrédients
- Ground meat or minced chicken breasts0.5 kilogram
- 1 medium onion, chopped1 piece
Cardamome moulue1 teaspoon
Poivre noir1 teaspoon
Cumin2 teaspoons
Épices mélangées1 tablespoon
Huile Végétale1 teaspoon- Tomatoes4 pieces
- 2 medium onions, sliced2 pieces
- 5 cloves of minced garlic5 cloves
- 2 sweet peppers, sliced2 pieces
- 1 chicken broth cube from Maggi1 cube
- Cumin1 teaspoon
- Poivre noir1 teaspoon
- Huile Végétale2 tablespoons
Mesures
- 1
To make the kebab, mix the meat or chicken with cardamom, black pepper, cumin, and all optional spices, chopped onion, and oil. Mix well and let it rest for an hour or half an hour in the refrigerator to marinate.
30 minutesMatériel requis:🍳Bowl - 2
Shape into fingers.
5 minutes - 3
To make the sauce, in a pot over heat, add water and bring to a boil. Score the tomatoes with a knife and place them in the boiling water. Leave on heat for only 8 minutes.
8 minutesMatériel requis:
Marmite - 4
Remove the tomatoes from the water and peel them from the scored area. Cut the tomatoes into medium-sized cubes.
5 minutes - 5
Heat the oil, add the garlic for 3 minutes, then add the onion for 5 minutes or until it starts to wilt.
8 minutes - 6
Add the tomatoes, stir, and add the spices and Maggi for 5 minutes. Add the peppers for a minute, then remove from heat.
5 minutes - 7
Pour into the tajine and arrange the kebabs on top. Place in the oven for 20 minutes.
20 minutesMatériel requis:
Tagine
Four
Faits nutritionnels
Cardamome mouluepour 100gPoivre noirpour 100gCuminpour 100gÉpices mélangéespour 100gHuile Végétalepour 100gCuminpour 100gPoivre noirpour 100gHuile Végétalepour 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.