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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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BARRY'S CHICKEN
TAGINE WITH ALMONDS AND RAISINS
| INGREDIENTS: |
- 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: |
1. 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.
2. Reduce the heat to medium, add the onion and garlic, and
gently fry for 5 minutes until soft.
3. Sprinkle with the saffron, turmeric, cumin, ginger and
cinnamon, and cook for a minute or two.
4. Pour in half the stock. Cover and cook for 10 minutes,
stirring frequently.
5. Add the raisins and almonds. Cover again and cook for a
further 10 minutes. Add the remaining stock if the mixture
gets too dry.
6. Serve with Baruch's Beetroot and Fennel Couscous .
Yield: 4 servings
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| Source:
Rabbi
Alan Ira Silver |
!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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