This is from”Receptishiv“. Chicken really goes great with pears and cinnamon. Of course, you can try to cook in a saucepan for stewing or duck, and it will turn out delicious. But the real Moroccan spirit gives the dish only tajinnitsa.
You can buy them from us. I found several companies. We tried to cook in Emile Heenry, I can safely recommend. Soak the new tarragon in water for 1, and preferably for 2 days, then it will last longer. You can use it on the stove, on an open fire and in the oven. Later I will give the classic lamb tagine, but for now tender chicken.
- chicken about 1.5 kg (or 1 kg fillet, we cooked with it)
- 2 medium bulbs
- 2 cinnamon sticks
- 1 bunch of cilantro (who does not like - do not be afraid, otherwise it plays there at all, you will not feel)
- 1 tsp freshly grated ginger
- 50 ml of olive oil
- 1-2 sachets of saffron (or a small pinch of ingestion)
- 1 tsp. salt
- 1/2 tsp white pepper
- 4 pears
- 50 g butter
- 5 tbsp honey
- 2 tsp. sesame
Cut the onion into small pieces and fry in olive oil, over medium heat until a confident blush. Add chicken, fry.
Add cinnamon sticks, a bunch of coriander, grated ginger, salt, pepper, saffron.
Leave under the lid for 30 minutes, the fire is less than average.
While the chicken is stewing, caramelize the pears.
Peel the pear from the peel and seeds, cut into four slices.
In a non-stick frying pan, melt the butter, add honey and put the pears.
Stirring, let them caramelize well.
Pears will turn brown, and caramel the color of dark toffee.
In a separate pan, fry the sesame seeds a little until lightly browned.
In an oven preheated to 170 degrees, we send the dish for 30 minutes. We take out, add the pears and for another 10 minutes. We take out and sprinkle with sesame seeds.
All. Quite simple, although it may seem that it is not. Tazhin turns out to be incredibly tender, with a thin sauce. Eaten instantly
Cut the onion into small pieces and fry in olive oil, over medium heat until a confident blush. Add chicken, fry.
Add cinnamon sticks, a bunch of coriander, grated ginger, salt, pepper, saffron.
Leave under the lid for 30 minutes, the fire is less than average.
While the chicken is stewing, caramelize the pears.
Peel the pear from the peel and seeds, cut into four slices.
In a non-stick frying pan, melt the butter, add honey and put the pears.
Stirring, let them caramelize well.
Pears will turn brown, and caramel the color of dark toffee.
In a separate pan, fry the sesame seeds a little until lightly browned.
In an oven preheated to 170 degrees, we send the dish for 30 minutes. We take out, add the pears and for another 10 minutes. We take out and sprinkle with sesame seeds.
All. Quite simple, although it may seem that it is not. Tazhin turns out to be incredibly tender, with a thin sauce. Eaten instantly
