Moroccan Tagain
Moroccans call the name "Tajine" on all recipes and traditional dishes known in Moroccan cooking. For many, Moroccan women sing books or cooking programs especially during the month of Ramadan. The slogan "No waiver of the Tajin" is given for a whole month, Al-Adha and any departure from this rule, such as cooking imported or light foods, is considered "futile" and is not desirable.
The secret of the Moroccan Tagain's delight is the spices and spices used, the most important of which are cumin, ginger, cinnamon, free saffron, and margarine. Onions, garlic and parsley are essential ingredients for the preparation of the tajine. It is impossible to imagine eating the Tajin without bread, because he is his permanent companion on the tables. If he is absent, everyone stops eating until he attends.
As this method of cooking is considered very healthy, because it is done by steam, cooking steam is the best way to cook healthy food as proved by experiments, as the steam makes all components of the Tajin of meat, vegetables and spices fit with each other, and give that flavor and taste To eat, so that you can cook vegetables alone in the Tajin without meat, to get delicious eaters, and this is a secret known to all Moroccans.
Cooking the Tajin on a charcoal stove is also one of the most important means of healthy cooking, by adopting the slow way that some restaurants have resorted to to attract customers, because slow cooking is completely different from cooking in the "inox" or aluminum ovens on the gas stove, Heat shock "that all its nutrients lose, while cooking on a charcoal stove keeps proteins and vitamins in meat, fish, and vegetables.
The most famous of these are the Raheal, the meat of the plum, and the chicken with olives. It has gained more fame among the Europeans because it is included in the menu provided in the hotels, in addition to being one of the main dishes presented in Moroccan weddings and weddings.
Tag
in with chicken and olives .. like Moroccan
"Today's Dish" is made with chicken, olives and sour lemon. These are very delicious dishes made in the Moroccan barbaric style. You can serve them as a main dish during lunch or dinner.
Ingredients
- Two whole chickens
- The onion is cut into very thin circles
- Three garlic cloves
- Spoon ginger
- Free teaspoon saffron head
- Tbsp lemon lemon juice
- salt
- Ibzar
- Spoon my margarine
- Tablespoon parsley and parsley juice
- Two sacrificial crusts are cut into thin slices
- 10 pieces of olive grove
How to prepare - Pour the chicken well with salt inside and out, then rinse thoroughly with heavy water, and let it drizzle for two hours.
- Wash it again with heavy water and leave it dripping.
- In a cooker, put onions, garlic, ginger, albazar, saffron, salt, sour juice, parsley juice, and a cup of water, half a cup of oil, and ghee.
- Motivate these elements well, and adore the chicken from the inside and outside, and let all cook over moderate fire.
- When the chicken is close to cooking, lift the chicken out of the pan, and sprinkle it with butter and take it into the oven to brown well.
- In the meantime, add the olives and sour cream and leave the broth cooking for 5 minutes until it cools.
- In the serving bowl, put the reddish chicken, and sprinkle the face with slices of sour cream, olives, and on the sides put the coiled gravy.
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