Tagine with chicken & merguez without tagine
Ingredients
4 persons
- 800 grams Elvea Peeled Tomatoes
- olive oil
- 8 lamb sausages
- 1000 grams of chicken legs and thighs
- 2 teaspoons ras el hanout
- 2 teaspoons turmeric
- 4 bell peppers
- 6 cloves of garlic
- 2 rode onions
- 2 pieces fresh ginger (2 cm)
- 24 green olives
- 4 tablespoons honey
- 2 teaspoons 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.
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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.
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5
Add all the vegetables in the pot to the meat, stir to combine and continue cooking under cover.
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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.
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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.
