17
Jun
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Prep
20 mn
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Cook
4 hours
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Ready In
4 h 20 mn
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50 servings
Ingredients
- 60 pieces of chicken (breasts, drumsticks, chicken thighs...)
- 10 peeled and minced onions
- 8 lemon zests + the juice of one lemon
- 3kg of seedless prunes
- 1 acacia honey
- 8 c. à café de sel fin
- 6 safran mini capsules
- 8 sticks of cinnamon
- 1l of water
- 8 kg of already cooked potatoes
Directions
- In a big pan, put the olive oil, the chicken breasts cut in big chunks and add the other pieces one by one in the pot that you will be using.
- Stir it a little bit more in the pot while mixing and adding the ginger, cinnamon, lemon zest and juice, onions, and half the quantity of safran needed.
- Pour water and cover with a lid.
- Let it cook till it almost boils then let it simmer on low heat during one hour.
- Add the seedless prunes and let it cook for haf an hourAdd honey and the other half of the safranlet it cook for another half an hour while it’s covered
- To serve, put the potato in each plate and cover it up with the tagine. If the sauce isn’t enough you can make more broth using chicken bouillon cubes diluded in water.Cover it with cellophane paper and reheat it just before serving.
Footnotes
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Cook's Note:
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Editor's Note: