Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tagine olive. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tagine olive is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Tagine olive is something which I have loved my entire life. They’re fine and they look wonderful.
Mix garlic, saffron, ginger, paprika, cumin and turmeric together. Rub chicken with mixture, cover, refrigerate and marinate. Try this Chicken Tagine with Lemon and Olives recipe for a little something different.
To get started with this recipe, we have to first prepare a few ingredients. You can have tagine olive using 8 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Tagine olive:
- Make ready 250 g green olive
- Take 1 c à c of salt
- Make ready 1 pince of black pepper
- Get 1 onion
- Get Half cup of oil
- Take 50 g red pepper
- Get 100 g minced meat
- Get 1 liter water
Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Chicken Tagine with Olives is the way to my heart and I made it so you don't even need to own a tagine! (ya'll know I wasn't fitting one of those into my carry on for the trek home!) Let's start with the basics. Tagine, is a dish that originated in Northern Africa and has since made its way across Europe and beyond. Heat olive oil in a large, heavy-bottomed casserole, then add lamb and sprinkle with cumin, coriander, turmeric, and paprika.
Instructions to make Tagine olive:
- In y'r cooker put firstly oil then clean and cut your onion, minced meat, olive add salt and black pepper after 5 minutes add water let cook 30 min and serve
Put the olives in a large, heavy fry pan and add water to cover. Drain the olives and set aside. Cooking in a Tagine Add enough of the olive oil to the tagine to coat the bottom. Arrange the marinated chicken in the tagine, flesh-side down, and distribute the onions all around. Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken.
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