Moroccan cuisine
Moroccan cuisine is characterized by a mixture of various spices called the head of the shop; a mixture of spices and dry herbs, such as nutmeg and desert nut. Most Moroccan cooks are brought in pots called tajajn, which are heat resistant ceramic pots where the steam is pressed in cooking.
The Tajin is a clay pot made of a bowl and a conical lid. It is used in the preparation of most Moroccan dishes, including the dish tajine.
the ingredients
One chicken is cut into six pieces.
One piece of chopped onion.
Two tablespoons of olive oil.
A teaspoon of crushed ginger.
A quarter teaspoon of saffron.
A tablespoon of honey.
Three large pieces of carrots cut into sticks.
One hundred and fifty milliliters of water.
Lemon slices for serving. Half a teaspoon of salt.
1/4 teaspoon ground black pepper.
Half a teaspoon of saucer heads.
Tablespoon chopped parsley.
How to prepare
Heat the oil in the tajine, add the chicken and stir it with onions and ginger until the onions are slightly browned.
Add the water, saffron, honey, carrots, and spices, and then cover the tajine and heat the heat. Cook the tajine for twenty-five to thirty minutes.
Zini tajine with parsley and lemon slices and feet with couscous.
