HOW TO PREPARE MOROCCAN TAGINE WITH MEAT, ONION AND LEMON

HOW TO PREPARE MOROCCAN TAGINE  WITH MEAT, ONION AND LEMON

 || The most famous Moroccan food traditional yes it is tagine with meat, onion and lemon. It has a delicious taste and a special flavor, It's usually prepared at lunchtime or dinner and for me it  is one of the best Moroccan food, I will not prolong you discover everything yourself.

Here are the details you need to prepare this Delicious Moroccan food enjoy !

Fixings :

• 2 tablespoons olive oil 
• 4 large onions (around 800 gr), chopped 
• 1,2 kg entire chicken cut in pieces or 1,2 kg chicken legs and thighs 
• 4 garlic cloves
• 1 teaspoon ground turmeric 
• 1 teaspoon ground ginger 
• 1 teaspoon salt or more to taste 
• ¼ ground dark pepper 
• A liberal squeeze saffron 
• 1 large coriander bundle, tied 
• 2 medium measured preserved  lemons 
• 150 gr red-darker olives

Strategy :

• In an enormous dish, heat the olive oil and include the onions over medium warmth. Spread with a cover and leave the onions until they are delicate and translucent, around 10 min. This will permit to sweat the onions. 

• Once you've perspired the onions, place the chicken, the garlic, the flavors, salt and pepper in the dish and turn the chicken incidentally to daintily darker it , around 10-15 min. 

• Pour some water (240 ml) in the dish and spot the coriander bundle over the chicken over medium warmth. Carry to the bubble and spread with a top over medium-low warmth. Leave until the chicken is cooked, around 50 min. 

• Meanwhile, expel the tissue from the safeguarded lemon and finely hack the lemon (dispose of the substance). 

• Once the chicken is cooked, expel it alongside the coriander bundle from the meal. Put aside the chicken to cool and dispose of the coriander bunch. 

• Reduce the sauce for 20 min over medium warmth (mix infrequently to ensure the onions don't adhere to the base of the dish). There ought to be some fluid left in the sauce following 20 minutes, we don't need every one of the fluids to vanish for this formula. Include a few tablespoons of water if there is not any more fluid in the dish at this stage. 

• Add the slashed safeguarded lemon and the olives to the onions, blend to join and leave over medium-low warmth for 10 min. 

• To serve place the chicken back in the goulash to warm it up over medium warmth. Serve hot and appreciate with a side of rice, couscous or bread.

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You can access all the articles about Moroccan Tagine recipes through this link😇