Chicken tagine with dried apricots and other recipes for tagine

Chicken tagine with dried apricots and other recipes for tagine
Category: Meat dishes
Cuisine: Moroccan
Ingredients
chicken (cut into 8-10 pieces) or legs 1.5 kg
turmeric or saffron powder 1 / 2-1 tsp
dried apricots 250 gr
butter or olive oil 3 tbsp. l
onions 2 pcs
ground ginger 1/2 tsp
paprika 1 tsp
crushed black peppercorns 1/2 tsp
salt 1 tsp
apple 1 pc
1 bunch of parsley
Cooking method

(Recipes for Tajin)
Who does not like what - we do not add, otherwise we will spoil our pleasure.
For example, I don't like the smell of boiled parsley.
And black pepper is not very good, so I add chili instead.
1. Grate chicken with saffron powder or turmeric.
2. Pour 250 ml of dried apricots with boiling water, bring to a boil, reduce the heat to a minimum, close the lid and cook for 10 minutes. Then take it out of the water. Do not pour the broth!
3. Heat the oil in tajin and fry the chopped onion for 5 minutes, add ginger, paprika, peppers and salt to it.
4. Top with chicken pieces.
5. Pour dried apricots with cold water, put around the chicken and pour the broth from a saucepan.
6. Put a rewound bunch of greens on top, bring to a boil, cover and reduce heat. Cook without stirring for 20 minutes.
7. After 20 minutes add the apple directly with the skin, take out the middle and cut into 8 pieces.
8. Cook for another 10-15 minutes.
9. If it tastes dry (because the fruit can absorb most of the liquid), you can add a little water.
10. Remove the parsley and serve with a side dish.
Moroccans usually have couscous
Bon Appetit

[julifera]

julifera, thank you very much for the initiative

My fantasies are swarming: grate a whole chicken with turmeric-curry salt, leave in the refrigerator overnight. Then lightly fry it outside, you can grill in a dry frying pan only so that the crust grabs. Fry onion-ginger-garlic-spices in a small amount of olive oil in tagine, as on risotto (I would add leek and celery shoots, then put either rice with prepared chickpeas, or zucchini-eggplant-peppers, I would have apple slices or added quince. Put the chicken in the center and simmer it all under the lid. You can bunch cilantro and whole garlic, or put lemon in the chicken.

This is certainly not a Moroccan dish ...
Do you think a whole chicken will break through?

To be honest, I don't even know, I have never seen a whole chicken made on gas.
And in the oven, in theory, it should be super, if it is well salted

I have a link in my stash - like a chicken tortured they took off the skin, salted, stuffed and planted in tajin with dried apricots - and all this on gas.

It is better to start with simple meat recipes without side dishes - why - because it takes time for your "hand-eye-and everything else" to begin to feel the cooking time of different types and different sizes of meat, the measure of liquid, and already knowing this, you can cook with side dishes ...

For example:
- if you simmer the potatoes in circles and not add water, it will be damp on top for a long time and burn at the bottom, and if you transfer it, you will get not baked potatoes, but a stew;
- or the chicken, for example, turns into chewing gum, and the potatoes or rice are still raw, because the time or height setting is incorrect.

In any case, this is witchcraft over the tajin, when you look for and find an approach to it - it delivers a real thrill

A year ago, there were very few Russian-language sources, for a year the Tajiks carried away a lot of our people.

What else I like about tajin - it is suitable for everyone, not only for those who love multilevel recipes - if you are tired and have no strength to fool around - you just threw pieces of pickled meat into it, added spices to your taste and it cooks there by itself.

[julifera]

I, too, have small dashes into this ceramic theme. Subscribe! (their own people are everywhere)

julifera, huge respect to you for opening the topic - cooking in tajin... It's time, it's time ... It's never too late to learn.

[julifera]

What else I like about tajin - it is suitable for everyone, not only for those who love multilevel recipes - if you are tired and have no strength to fool around - you just threw pieces of pickled meat into it, added spices to your taste and it cooks there by itself.

julifera

Here is what you just described above, to a large extent, is suitable for a slow cooker. Do you have MV? Can you compare? There, too, a ceramic cauldron Interested in taste and, if any, differences (except, of course, time)

[julifera]

julifera, well, I have meat insofar as, perhaps, veal, you can have chicken and turkey breasts, potatoes do not exist in our diet at all, I cannot, and the family voluntarily refused. Rice can be whole grain, infrequently, chickpeas, mung bean, lentils can be used. In addition, if you want to fry, then in a minimum amount of oil. You can and need a lot of different vegetables and spices, especially turmeric, cinnamon, pepper, ginger, Provencal herbs. Fruit minimum.

In general, I will try on the sly, after soaking (soaked in a bathroom with cold water) and steaming with milk porridge.

It seems to me that there should be a different taste than from the Slow Cooker. Besides, here (hopefully) a little faster

The whole chicken, grated with spices and salt, in my multicooker reaches the most tender state after 65 minutes on baking, in the oven in a Tupperware plastic brazier for 2 hours. I would like to compare. But in CF I did not do it entirely.

[IRR]

IRR, my slow cookers are dumb, only a cartoon and a pressure cooker, in which I do not recognize meat, although my dad, for example, drags on a multi-cooker stew, and my mother from a pressure cooker, which in my understanding is practically the same.

You can and need a lot of different vegetables and spices, especially turmeric, cinnamon, pepper, ginger, Provencal herbs. Fruit minimum.

Alexandra - tajin in this case is the very thing - and tasty and healthy and not boring

maybe veal

Here, veal is my favorite tajin dish.

It seems to me that there should be a different taste than from the Slow Cooker. Besides, here (hopefully) a little faster

It is preparing definitely quickly, the bottom area is wide, the thermal conductivity is awesome, the current is obligatory on the divider, which is a pancake.

I generally keep quiet about legumes, I don’t even remember the last time I cooked them in stainless steel ...

[julifera]

julifera

I'll tell you a secret, even if there is a meter, I don't think that payment will be critical in this situation with the tajin.

In the link that I gave, the notorious Belonika speaks of tagins like this:
"I have a wonderful book by Vourad Mazouz THE MOMO,
acquired several years ago in a restaurant of the same name in London. She was the best in her nomination for several years.
And, finally, I bought myself tazhinnits. All sizes.
And here's what I can say. What I did according to these recipes in the Staubov saucepan (for stewing), believing that it was just wonderful ... This is in no way comparable with what is obtained in the tajinnitsa. Two different dishes. Just a miracle. Surprisingly, such richness and juiciness ... well, it's impossible to achieve in an ordinary, even very good saucepan ...
This I mean, if you have the opportunity to buy it, do not hesitate for a second.
I somehow, naturally, almost all the meat migrated here. When you try ... You yourself will understand everything. And the lower part ...
It just became ... my favorite stewing pan. "

[MY FIRST TAJIN chicken with zucchini]

MY FIRST TAJIN chicken with zucchini

After reading a variety of recipes, I tried to portray something in the Moroccan style.

1. First, I mixed the spices, guided by the most general information.

Took:
cumin (powder) and cumin (grains), white and black pepper, chili and paprika, turmeric and curry, ginger and coriander, dry garlic and mint, sumac. I also added fresh garlic and ginger. Separately I prepared 3 cinnamon sticks and a bunch of dill (I couldn't buy cilantro).



The photo was taken before I added some of the spices.
I mixed everything well and divided it into 3 parts.
I used one part for the marinade, the other two were added to the olive oil when frying vegetables and chicken

2. Marinated chicken breasts. There was a tray, about 700 BC.

Cut into cubes 8-10 cm.
Mixed marinade:
2 large cloves of garlic, minced
1/2 lemon juice
2 tbsp. l. olive oil
3 cm of ginger root - finely grated
1 tsp sea ​​salt
1 tsp brown sugar
1/3 spices

Thoroughly coated the chicken pieces, mixed and left to marinate on the table while soaping, cutting and frying vegetables and fruits.

3. Other components of tagine

3 small courgettes - cut into large slices
4 tomatoes - scalded, peeled, mashed
4 ripe peppers - chicken slices
3 large onions, finely chopped
10 pieces of shallots - whole onions
3 apples - peeled, cut into large slices, poured with juice of half a lemon
5 plums - took out the bones, divided into halves
5 dates - took out bones and cut
1 can of canned chickpeas - washed and dried
1 head of garlic - passed through a press
3 cm ginger root - finely grated
Olive oil - 2-3 tbsp l.

4. Preparation
I put the tajin on a double burner (it is believed that a divider is built in there) on a small fire, poured some oil, heated it and added 1/3 of the spices. Warmed a little, put half of the garlic and ginger, stir.
Slightly fried zucchini



I took it out and left it in a bowl.
Fried shallots and peppers



a little later I added apples and plums, fried.



Poured the chickpeas in and fried a little more, then took out and left in a bowl.

Then again, in the empty bottom of the tajin, I added a little oil, spices, garlic, ginger and finely chopped onions.



Fried it. I added chunks of chicken and fried a little.



Poured in tomato puree, put in zucchini and 3 cinnamon sticks. Brought to a boil.

Then I laid out the rest of the fruits and vegetables, put a bunch of dill on top


and left under the lid on low heat for 30 minutes.
Then I threw out a bunch of dill, sprinkled with fresh chopped dill



and put it out under the lid for another 5 minutes.
All. My first tajin is ready.

Despite the late hour, my husband barely waited for the tasting - the smells spread crazy throughout the apartment. Verdict - tasty, tender, juicy, aromatic

I'll try it myself tomorrow ...

[Alexandra]

Alexandra - this is the first visit, so everything is real, in the sense of Moroccan,
super-gorgeous
And I'm afraid to throw in as many spices as Moroccans, because I don't like many of them.
And sweet fruit is also rare, because her son does not like it.

It is interesting to know how the chicken and zucchini tasted - not very sweet from such fruits or everything in moderation?

________________________ ________________________ ________________________ _
Yesterday I bought red rice for the first time, it is like unpolished, only softer and nuttier.
This is how it was written on the package - it will be ready in 30 minutes after boiling - and it happened in tagine, that is, it is very fast. And this despite the fact that my smallest light for some reason was extinguished after 20 minutes and 10 minutes out of 30, the rice just reached by itself.
True, I soaked it for an hour as recommended on the package.

[julifera]

julifera, today I will not be able to answer your question - after 4 pm I do not eat anything at all, I cooked without trying, without relying on salt-spiciness, exclusively focusing on smells.

So judging by the smells, despite even more spices than in the photo (I added cumin, smachy, chili, curry and black pepper) - not too spicy and not too hot. There was no pungent smell from the spices. There was no sour smell from plums and lemon and sweet from apples. By the way, there are very few fruits for this amount.

Even 3 sticks of cinnamon did not make my husband indignant.Although I remember that he was terribly indignant when his mother (in Khujand) poured mint and other bright spices into the soup - "the soup should smell like soup, not tea." And he does not like a very sweet fruit taste, and neither does acid. From his reaction, I believe that everything worked out in moderation.

It is a pity, I could not buy cilantro in the evening after work, everything else, even cinnamon sticks, was found in one store. I also bought whole grain couscous, I will try to master it later.

About rice.

Yesterday I whole grain milk rice did. I brought 1 liter of milk to a boil in tagine, at the same time poured boiling water over 300 g of whole unpolished rice and cooked while the milk was warming. Then I connected everything, added a little salt and stevia. It was cooked in 30 minutes, although it takes a long time to cook in pilaf ...

[IRR]

IRR,

So the main thing is aesthetics, you said yourself

Yesterday my husband, looking at the mountain of vegetables, asked if he needed help - to peel or cut what, or, he says, are you resting like that?

And indeed, yesterday was a truly evening of relaxation - leisurely thoughtful cooking, beautiful still lifes, delightful aromas.

And I didn’t feel deprived of what I hadn’t tried - it was already a real feast for sight, smell and aesthetic pleasure.
julifera,

Today I shifted, prepared a jar for myself - I tried it. Just right. No extra pungency and "perfumery", no acid-sweetness. After all, I took only 5 dates from dried fruits, and there are few fruits and not very sweet ones, brown sugar is the very minimum. And quite a few mashed tomatoes, so it was all mildly diluted with moisture and amount of food.
The sense of smell did not deceive me, just right

It is very interesting that even the apples did not fall apart, and the onions and zucchini are ready, but they even crunch a little tasty - like pickled ones in density

And chicken breasts are the softest, juicy and tender ...

What can be changed: I would add zucchini and chickpeas before setting. And for me, chickpeas are not enough for such an amount, I would take 2 cans (cups). Well, on top, when serving - if there is immediately a company or family - it could be sprinkled with fried pine nuts or almond petals - I had both, but since there was no solemn meal at night, I did not do it, and in the morning they would soaked.

[TART TATEN IN TAJIN]

TART TATEN IN TAJIN

It is necessary to justify the purchase of a stylish and expensive tagine from Emile Henri by 200%
Therefore, the idea of ​​the next dish arose as a result of browsing the websites of the manufacturer and an online store with this dish. From the same ceramics that can withstand use on gas and in the oven, I saw a set for making the French national inverted Tart Tatin pie. I was once offered such a set in France, but I was looking for a copper mold for the taten.

So, the technology of cooking taten involves cooking apples or other fruits in caramel on the stove, then baking together with the dough laid on top in the same form and turning the finished pie onto a dish. I have a large dish, and the bottom tajin bowl differs from the taten shape only in the absence of handles on the sides. But this difference is not essential.

To be fair, I want to say that taten can be cooked in any cast iron, ceramic or Teflon mold, stewpan, saucepan ...

So. Classic apple taten, but can be any seasonal fruit.

Today I have PLUM TATEN

Plums 1 kg - halves

Caramel:
1 tbsp. l. olive and 1 tbsp. l butter
2 tbsp. l. water
1 tbsp. l. dark honey
1 tbsp. l. dark brown sugar

Spices: 2 cinnamon sticks - add to the plums, remove before placing the dough

Pastry: Based on Stеrn's Cheap Cake, double serving

4 squirrels
1/4 tsp salt
1 tsp lemon juice
140 g cottage cheese 0%
480 g 0% kefir
50 g olive oil
1 tsp stevia or 2 tbsp. l. brown sugar
1 g vanillin
1 tsp cinnamon
10 drops of rum essence - if needed
1 tsp soda
2 tsp baking powder
100 g bran
440 g whole grain flour
50 g of nuts - I have pecans
1.
Put the oil in the tajin bowl, heat over low heat, add 2 tbsp. l. hot water, sugar and honey.Dissolve and bring to a boil. Lay out the halves of the plums, cut down, add cinnamon sticks



Then after a while we turn the plums upside down and boil a little more. Turn off, take out the cinnamon, turn on the oven at 200C and prepare the dough.



2. Mix separately wet and dry components of the dough, combine, mix quickly and put in a mold on a plum.

3. Bake for about 45 minutes

4. Cool for 15 minutes and turn onto a dish

A cold cake tastes just as good as a hot one - so we cut it straight away to taste

[Alexandra]

Oh, Alexandra, now I wanted to drain so much, after such and such pictures, I will have to start the oven on weekends, I have no more strength to hold on

[julifera]

julifera ,

Well, if you don't have the strength, then you need to afford

It is clear that those who have no dietary restrictions can do it on one creamy one (up to 150g), take 2-3 times more honey and sugar (although I had enough for caramel), and take the dough according to the original recipe from Stеrn (Cheap cake ) - with white flour, sugar, butter, etc.

Anyway, the dough can be anything. As an option - sand. Or the express version - purchased puff pastry.

Fruit is also any that is at hand. My favorite taten is pear.

If there are no cinnamon sticks, you can sprinkle the fruit before spreading the dough. Cinnamon goes with apples, plums, pears, cherries. The rest of the fruits - apricots, peaches, berries - do not require cinnamon.

[TAJIN-2 WITH CHICKEN: CITRUS-APRICOT FANTASY]

TAJIN-2 WITH CHICKEN: CITRUS-APRICOT FANTASY
1. Marinade

For 1 tray of chicken thighs:
1/2 lemon juice
zest of 1 lemon - fine shavings (on a coarse grater)
3 garlic cloves, minced
a set of spices (I took black, white, bell pepper and chili, turmeric, curry, cumin powder and whole cumin, dry garlic, mint, coriander, dry garlic, cinnamon, sumac)
fresh ginger 3 cm - on a coarse grater
sea ​​salt to taste
1 tsp dark brown sugar
2 tbsp. l. olive oil
a bunch of cilantro (I have dill and green onions)

Mix the components, grate the chicken pieces, leave to marinate under oppression - from an hour (at room temperature) to a day (in the refrigerator)


2. Components of tajin


marinated chicken
3 onions
3 sweet peppers
3-5 strong tomatoes
5-7 serving cups of frozen spinach
3 tangerines
5-8 apricots
a handful of dried apricots
a handful of dates
1 cup canned chickpeas, washed
1 can of olives or olives
spices (mentioned above)
1-2 tbsp. l. olive oil
1 glass of apple juice or water

[3. Preparation]

3. Preparation
Pour some olive oil into the bottom bowl of the tajin, heat it up and add spices.
Remove the chicken pieces from the marinade and fry


Add chopped onion and continue to fry


Add washed, dried and salted chickpeas


Add pepper cut with large arrows

Fry everything together a little more. We heat apple juice with the addition of spices, you can also put spinach there. Pour the juice into the tajin (spinach can be left for now), cover and simmer over low heat for 15 minutes.
Then we put spinach, dried apricots, dates, slices of tangerines without partitions and skin - fillets, olives.


Put circles of tomatoes on top - you can add salt and sprinkle them

Cover the top with a bunch of greens - I cut off a little to sprinkle with chopped fresh herbs on the finished dish. Pour the marinade left over from the chicken. Cover and simmer under the lid for 30 minutes.


We remove the bunch of greens that gave its aromas and sprinkle with fresh chopped dill and green onions (or better with cilantro)


Tajine is ready!

Time to the table

I can't try again today. My husband liked it, the chicken is very tender and fragrant. And the sauce can, in his opinion, be slightly sweetened - perhaps, in the remnants of the marinade, before pouring the top layer, add 1 tbsp. l. brown sugar. Another varant - 1 tbsp. l. add honey to apple juice.

[STUFFED PEPPER]

STUFFED PEPPER

6-7 sweet peppers
500 g minced veal
2 onions
pepper, sea salt, spices to taste
fresh tomato puree 3-5 tbsp. l.

SAUCE

5 tomatoes - peeled, puréed
1 small zucchini - small cubes
3-5 onions, chopped finely
2 tbsp. l. olive oil
3-5 cloves of garlic
spices, salt
cilantro 1 bunch
Prepared minced meat and filled them with peppers.

In the lower part of the tagine, I heated the oil, poured a handful of spices into it (black pepper, paprika, chili, cumin, coriander, turmeric, sumac, curry, mint, oregano) and chopped garlic.
Slightly fried zucchini

I added onions, fried a little more, added a little chopped cilantro leaves

Poured fresh tomato puree, salt and boiled

I put stuffed peppers in the tajin, a bunch of greens

Cover with a lid and simmer for 30 minutes on low heat

Done. Can be served

[Granchio]

To my tajin Granchio there were very tasty and relatively simple recipes.
I will post them all here, albeit without photos, but just so that there is more to choose from.

[julifera]

julifera, it will be great! Thank you! Happy New Year and Merry Christmas!
Just during a long vacation, I have all sorts of delicious recipes to do, including in tajin

[Tajine: meat with potatoes and beans]

Tajine: meat with potatoes and beans

Category: Tajine

Ingredients:

Beef	- 500 gr
Potatoes	- 500 gr
Young beans	- 500 gr
Tomatoes	- 2 pcs
Bulb onions	- 1 PC
Lemon juice	- 1/2 pcs
Parsley	- 1 bundle
Salt	- 1 tsp
Vegetable oil	- 100 gr

Spice:

Saffron	- 1 pinch
Ginger	- 1 tsp
Kamun	- 1/2 tsp
Ground black pepper	- 1 tsp

Cooking method:

1. Put finely chopped onion into the tajin (fry if desired), then beef, ginger.
2. On top of the meat, put the tomatoes cut into slices, covering it.
3. Add pepper, saffron, salt.
4. Pour oil over everything, add 1 glass of water and simmer the meat until half cooked.
5. Cut the potatoes into 4 pieces.
6. Put the beans in the tagine first, and after 10 minutes put the potatoes so that the slices lay from the center to the edge of the tagine.
7. Salt a little more.
8. Sprinkle with parsley.
9. 5 minutes before cooking, pour the lemon juice over the dish and sprinkle with the stone.

Advice:

- make sure that there is no water left in the tajin, then the dish will be more delicious;
- if the potatoes are not boiling fast, add them to the meat early.

Served to the table, usually right in the tajin

[Tajine: meat with potatoes and green olives]

Tajine: meat with potatoes and green olives

Everything is the same as in the previous recipe - "Tajine: meat with potatoes and beans", but instead of beans, pickled green olives - 200 gr.
They are added to the meat too - when it is half cooked.

[Beef Tagine with Capsicum (Tunisian Cuisine)]

Beef Tagine with Capsicum (Tunisian Cuisine)

Category: Tajine

Ingredients:

Beef	- 250 gr
Bulb onions	- 2 tbsp. l. (finely chopped)
Tomato paste	- 1 tbsp. l
Grated cheese	- 50 gr
White beans	- 100 gr (soaked)
Vegetable oil	- 50 gr
Salt	- taste

Spice:

Ground coriander	- 1 K. l.
Ground sweet red pepper	- 1 K. l

For the Meshuiyya salad:

Tomatoes	- 250 gr
Sweet peppers	- 150 gr
Garlic	- 1 clove
Capers	- 50 gr

Cooking method:

1. Cut the meat into pieces, season with salt, sprinkle with coriander and fry in vegetable oil and onions for several minutes over high heat.
2. Dissolve tomato paste with 2 cups of water and pour into a saucepan with meat.
3. Put soaked beans there, sprinkle with sweet red pepper.
4. When the meat is cooked, remove from heat.

Meshuiyya salad:

1. Bake peppers and tomatoes, peel and remove seeds and chop finely.
2. Add crushed garlic, coriander and salt.
3. Mix salad with meat and eggs, beaten with grated cheese.
4. Grease a baking sheet with vegetable oil, put the prepared mixture on it, smooth and bake in a hot oven for 15-20 minutes.

___________
PS
What is the size - 1 sq. L. - I haven't found out yet

coffee spoon?

[Tagine with chicken]

Tagine with chicken

Category: Tajine

Ingredients:

Chicken breasts	- 450 gr (cut into pieces)
Chicken bouillon	- 150 gr
Tomatoes	- 450 gr. (finely chopped)
Prunes	- 100 gr (without pits)
Dried apricots	- 100 gr
Chick peas	- 1 bank
Vegetable oil	- 2 tbsp. l
Salt	- taste

Spice:

Cinnamon	- 1 stick
Ground cumin	- 1 tbsp. l
Ground coriander	- 1 tbsp. l
Badian	- 2 stars

For couscous:

Couscous	- 250 gr
Chicken bouillon	- 360 gr (hot or water)
Coriander	- 3 tbsp. l (chopped greens)
Saffron	- 1 pinch

Cooking method:

1. Fry the chicken in oil over medium heat for 5 minutes, stirring occasionally, until golden brown.
2. Add spices, stir for 1 minute.
3. Add tomatoes and chicken stock.
4. Bring to a boil, reduce heat and simmer for 20 minutes.
5. Add prunes and dried apricots, cover and cook for another 20 minutes.
6. Add chickpeas, season with salt and pepper. Cook for another 5 minutes.
7. While the chicken is cooking - prepare the couscous.
Couscous:

1. Put couscous in a large bowl, pour boiling water or broth with saffron, leave for 4-5 minutes.
2. Cover and microwave for 4 minutes.
3. Season. Loosen with a fork.
4. For extra aroma add fresh coriander or parsley.

[Duck Tagine]

Duck Tagine

Category: Tajine

Ingredients:

Duck (legs)	- 1.5 kg
Bulb onions	- 350 gr
Garlic	- 3 cloves
Ginger	- 20 g (fresh root)
Chicken broth	- 600 ml (thick)
Carrot	- 350 gr
Zucchini	- 300 gr
Raisins	- 50 gr
Chick peas	- 200 gr (canned)
Olive oil	- 3 tbsp. l
Bay leaf	- 2 pcs

Spice:

Saffron	- 1 pinch
Turmeric (powder)	- 1 tsp
Hot paprika (powder)	- 1 tsp
Clove (powder)	- 1 tsp
Cumin (powder)	- 1 tsp
Cinnamon (powder)	- on the tip of a knife
Salt, black pepper	- taste

Cooking method:

1. Remove the bones from the duck legs, cut into 30 g pieces and place in a bowl.
Mix turmeric, paprika, cloves, cumin and cinnamon, sprinkle the meat with the mixture, mix thoroughly, cover and leave to brew for 30 minutes.

2. Cut the onion into thin strips, chop the garlic, finely grate the ginger.

3. Fry the meat in vegetable oil until golden brown, over medium heat. Then take out and put in a colander.

4. Put onion, garlic and ginger in the fat from under the meat, fry for about 3 minutes. Remove excess fat after frying.

5. Add meat back, add saffron, bay leaf and pour over chicken broth - 500 ml.

6. Simmer over medium heat with a half-closed lid for 1 hour, adding from time to time the remaining chicken broth.

7. Cut the carrots and zucchini in half across and then lengthwise into 4 slices.
8. After 30 minutes of stewing, add raisins and carrots to the meat. Top up the rest of the broth.
9. Simmer the meat for another 10 minutes, then add the zucchini.

10. Rinse the chickpeas in a colander with cold water and add to the meat 5 minutes until tender.
11. Season with pepper and salt.

I really want to buy a tajin, I am fascinated by your dishes, nooo .. I have an electric stove.
Pretty girls, huh? tell me! Pzhalsta!

I really want to buy a tajin, I am fascinated by your dishes, nooo .. I have an electric stove.
Pretty girls, huh? tell me! Pzhalsta!

It depends on what kind of electric stove. For induction and old pancake stoves, tajin is not very suitable, except for the oven.

I really want to buy a tajin, I am fascinated by your dishes, nooo .. I have an electric stove.
Pretty girls, huh? tell me! Pzhalsta!

I have a regular electric stove with pancakes. I put my tagine on it and everything is fine with it, but really I put a divider on the burner, maybe it is possible without it, but I don't dare ... If there is no divider, you can do it like this:

Julifera and Margitte, My Samsung cooker is not old yet, only one year old, maybe it will work thanks to your prompts. Thank you so much.

And now I am with a Tajik, I will master. Thank you for such a wonderful Temka.

I put the chicken to do, the smell throughout the apartment is breathtaking