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• 1 onion • 2 cloves of garlic • Saffron • 1 teaspoon chopped ginger • 1 teaspoon of ras el-hanout • 1 teaspoon cumin • 1 teaspoon turmeric • 1/2 teaspoon cinnamon • 1 teaspoon of green anise
• 1 teaspoon rosemary • Juice of 1 small lemon • 4 chicken thighs • Olive oil • 50 cl chicken broth • 3 carrots • 2 preserved lemons • 1 sprig of fresh cilantro
• Dissolve spices and herbs (except cilantro) with a little water to form a thick sauce. • Brush chicken with sauce. Let stand for 1 hour. • In a hot casserole dish, brown the chicken. Add the hot chicken broth and simmer over a low heat for 1 hour. • In another dish, cook the carrots and zucchinis previously cut into large slices for 15 minutes. • Add the vegetables and lemon confit cut into quarters to the chicken. Simmer for 30 minutes without covering. • At the end of cooking, add the chopped fresh cilantro.
The nutritionist's advice:
The word 'tagine' refers to the traditional terracotta baking dish. It allows gentle steam cooking, which ensures incomparable tenderness. Many different recipes can be made using this dish, depending on the meats, spices and vegetables used.