Chicken Tagine

Ingredients for 2 servings:

• 3 chicken fillets, cut into medallions
• 1 tsp spice mix (Ras-el-Hanout)
• 1 tsp, leveled cinnamon powder
• ½ tsp mace, ground
• 2 pinches of saffron, dissolved in a little hot water
• 1 tsp cumin, ground
• 1 tsp, heaped coriander powder
• 1 clove(s) garlic, squeezed
• 1 small onion(s), finely chopped
• 1 tsp ground turmeric
• 1 clove(s), ground
• 1 cardamom pod(s), green, ground
• 2 slice(s) lemon(s), preserved in salt
• 1 class can/n tomatoes, pureed
• n. B. water
• salt and pepper
• 1 bay leaf
• 1 tbsp butter, clarified and seasoned (smen)
• 1 tsp ginger powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Season the meat with ras el hanout and salt. Heat the semilla in a tagine and fry the onions until translucent. Add all the dry spices and roast briefly. Add the tomatoes and wet spices (including the preserved lemon). Add enough water and salt to achieve a balanced flavor. Place the chicken in the sauce and, covered with the tagine lid, simmer gently for 1 to 1.5 hours. Serve with flatbread or rice.