How to cook Moroccan chicken Tagine step by step

The method of working Moroccan chicken casserole chicken casserole of the famous dishes in the Arab world, and varies in the label from one country to another according to customary customs and traditions, as it is called in the Levant countries the ability of vegetables with chicken, chicken tangerine in the Gulf countries and the Maghreb, With a slight difference in the way of preparation, and is one of the most delicious and very nutritious and beloved to all the family, and this method of preparation simple and easy steps for everyone.

ingredients Medium sized chicken cut into ten pieces and well cleaned. Three medium-sized onions finely chopped. Half the head of mashed garlic. Four pieces of potatoes cut into medium-sized squares. Three carrots peeled and cut off fingers. Three tomatoes cut into strips. Teaspoon saffron, with a little warm water. Black Pepper Brush. Vegetable oil. Salt, to taste.

Preparation: Place the casserole on the fire with a little vegetable oil, and the casserole is a medium-calorie ceramic dish. In case of non-availability, the non-adhesive containers such as the Tifal pots or the original stainless steel can be used. Stir the onions with the oil until slightly wilted, then put the garlic mashed and stirring from time to time until the onion and garlic takes a light golden color. Add the clean chicken pieces and remove the skins of onion and garlic, stir well until the color changes to white, then put the saffron dissolved in the water, and stirring until it takes a similar color from both sides.

Add carrots and potatoes with stirring, and then pour a cup of water on it and stirring occasionally and cover until vegetables mature. Place the tomatoes on the face with a little salt and black pepper and chop the mixture over low heat until the tomato withers without stirring. Put the oven in the oven according to the desire to warm the face and get a golden color and attractive. Decorate the casserole with a few green and black olives, finely chopped parsley.

Serves with hot rice and is prepared in a simple and fast manner without any additives. This is prepared with all the vegetables. It is medium grain rice. It is soaked in warm water for 20 minutes and then placed in a cooker with a little vegetable oil and salt. , Stirring together until the ingredients are mixed together, then put on low heat for twenty minutes, and served hot with the casserole.