6 chicken breasts
2 garlic clove, chopped
3 onion, sliced
1 tsp turmeric
2 cups vegetable base
¼ cup Oil for frying
6 carrots, peeled and quartered
4 potatoes, peeled and cubed
3 tomatoes, diced
olives, to garnish
Heat the oil in the tagine over low heat and sauté the onions until transparent. Add garlic and cook until onions
and garlic are golden brown in colour.
2 Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
3 Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown. Burner
should be set at 2.8.
4 Spread the carrots and potatoes evenly around the meat, add vegetable base and cover again.
5 Continue cooking over low heat. (2.8)
6 When the vegetables are nearly cooked (about 30 minutes) sprinkle the tomato wedges over the top along with
some more salt and pepper.
7 Cover and cook until the vegetables are done.
8 Add a few olives, if desired.
9 Bring to the table while it is still bubbling
Pairs Well With
Old family recipe