Tagine with chicken & merguez without tagine
Ingredients
4 persons
- 800 Gram Elvea Pelati
- olive oil
- 8 lamb sausages
- 1000 Gram chicken legs and thighs
- 2 coffee spoons ras el hanout
- 2 coffee spoons turmeric
- 4 pointed bell pepper
- 6 cloves look
- 2 red onions
- 2 pieces ginger (2 cm)
- 24 green olives
- 4 tablespoons honey
- 2 coffee spoons harissa
Preparation
-
1
Heat a cast iron pot with a generous splash of olive oil.
-
2
Cut the lamb sausages into quarters. Put the sausages and chicken legs and thighs in the pot.
-
3
Season with salt and pepper, a teaspoon of ras-el-hanout and a teaspoon of turmeric powder. Stir well and allow to brown for 5 minutes under cover.
-
4
Cut 2 large pointed peppers into thin strands. Peel and cut the red onion into half-moons. Finely chop the garlic cloves. Peel and chop the ginger as finely as possible.
-
5
Add all the vegetables in the pot to the meat, stir to combine and continue cooking under cover.
-
6
Peel the green olives. After 5 minutes, add the olives, a teaspoon and two tablespoons of honey, a can of pelati from Elvea, as well as a can of water.
-
7
Stir well and simmer under cover for another twenty minutes on low heat. Delicious with a piece of bread, some rice, pasta or couscous.
