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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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מתכונים
כשרים לעוף |
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KOSHER CHICKEN RECIPES |
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CHICKEN TAGINE WITH ALMONDS AND RAISINS
Yield: 4 servings
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INGREDIENTS:
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- 1 tbs. olive oil
- 4 free-range chicken breasts
"David Elliot"
- 2 small onions, thinly sliced
(check especially well for bug infestation)
- 3 garlic clove, sliced
- 1/2 tsp Saffron
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 5.0 oz. chicken stock
- 6.1. oz. blanched almonds
- 6.1 oz. raisins (USA as
they are bug-free)
- salt and fresh ground black pepper
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INSTRUCTIONS:
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- Heat the olive oil in a heavy-based
casserole or flameproof tagine over medium-high heat. Add
the chicken and fry for 7-10 minutes until evenly browned.
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Reduce the heat to medium, add the onion
and garlic, and gently fry for 5 minutes until soft.
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Sprinkle with the saffron, turmeric,
cumin, ginger and cinnamon, and cook for a minute or
two.
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Pour in half the stock. Cover and cook
for 10 minutes, stirring frequently.
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Add the raisins and almonds. Cover again
and cook for a further 10 minutes. Add the remaining
stock if the mixture gets too dry.
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Serve with Baruch's Beetroot and
Fennel Couscous .
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Source:
Rabbi
Alan Ira Silver
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KOSHER DELIGHT MAGAZINE
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