arthur
11-30-2012, 04:01 AM
TAJINE CHICKEN PUMPKIN
Serves 6 to 8 persons: 2 chickens means
3 onions
1 clove of garlic
1 kg of pumpkin
50 g butter salt pepper a teaspoon of saffron
2 tablespoons of olive oil.
Cut the chicken into pieces let them brown in a pan with hot oil. Add the crushed garlic onions. When the chickens are golden add a glass of water salt and saffron bake until the flesh off the bones. Meanwhile
Peel the pumpkin cut into small cubes. In another pot put butter and brown the cubes of pumpkin when they are browned lightly salt and sweeten more or less to taste (a tablespoon is usually enough) let caramelize slightly and cover to finish cooking until that all the water evaporated. Add in the chicken sauce. Variation: Pumpkin cut into very thin slices are cooked in a pressure cooker without water. When it is pureed we add 2 tablespoons of olive oil
2 tablespoons of honey a tablespoon of cinnamon. Allowed to cook, stirring until the paste is caramelized.
Serves 6 to 8 persons: 2 chickens means
3 onions
1 clove of garlic
1 kg of pumpkin
50 g butter salt pepper a teaspoon of saffron
2 tablespoons of olive oil.
Cut the chicken into pieces let them brown in a pan with hot oil. Add the crushed garlic onions. When the chickens are golden add a glass of water salt and saffron bake until the flesh off the bones. Meanwhile
Peel the pumpkin cut into small cubes. In another pot put butter and brown the cubes of pumpkin when they are browned lightly salt and sweeten more or less to taste (a tablespoon is usually enough) let caramelize slightly and cover to finish cooking until that all the water evaporated. Add in the chicken sauce. Variation: Pumpkin cut into very thin slices are cooked in a pressure cooker without water. When it is pureed we add 2 tablespoons of olive oil
2 tablespoons of honey a tablespoon of cinnamon. Allowed to cook, stirring until the paste is caramelized.