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Ingredientes
- 2 Tbsp. Extra virgin olive oil or possibly ghee
- 1 med Chicken -or possibly- 2 Cornish Game Hens
- 2 med Onions grated
- 3 x Garlic cloves crushed
- 1 x Warm chiles minced finely, up to 3
- 1 x Lemon sliced -or possibly- 1/2 preserved lemon cubed Few strands of saffron
- 2 tsp Grated or possibly pureed ginger
- 3 Tbsp. Minced Italian Parsley
- 2/3 c. Pitted ripe green olives
- 2/3 c. Pitted Calamata olives
- 2 c. Couscous
- 2 c. Chicken broth
- 1 Tbsp. Butter
- 2/3 c. Golden brown raisins
- 1 can Garbanzo beans
- 1 1/2 c. Steamed, (ala dente) baby carrots
- 20 whl red chili peppers fresh*
- 4 whl plum tomatoes
- 2 x Cloves garlic
- 1 tsp Grnd cumin
- 1 tsp Coriander
- 4 tsp Red cayenne pepper * optional Vinegar
- 1 c. Dry chile peppers
- 4 x Cloves crushed garlic
- 1 Tbsp. Coriander seed
- 1 tsp Salt *optional
- 5 x Lemons
- 1/4 c. Salt, more if you like
- 1 x Cinnamon stick
- 3 x Cloves
- 5 x Coriander seeds, (up To 6)
- 3 x Black peppercorns, (up To 4)
- 1 x Bay leaf Dry Chiles as desired Freshly squeezed lemon juice, if necessary
Direcciones
- Pour just sufficient oil to coat the bottom of large sauce pan. Put in whole chicken/Cornish Game Hens. Add in the onions, garlic, chiles and lemon. Add in these along with the saffron, ginger, salt and pepper.
- Turn the bird/s over to coat with mix, set over medium heat and cook covered for about 30 min, turning several times. If mix becomes too dry add in a little water.
- Add in the parsley and olives as you like. Now cook for about 45 min turning time to time.
- Prepare 2 c. of couscous with 2 c. chicken broth and 1 tab.
- butter.
- Add in rest.
- Serve the Tajine with the couscous and large amounts of Harissa*
- Harissa can be purchased in a can or possibly tube or possibly make your own.
- Harissa (Moroccan-Style Warm Spice Blend)
- 20 whole red chili peppers fresh*
- Here is where you can get creative Habs, Thai Dragons, Cayenne, or possibly whatever combination you like together. I love the flavor of the Thai Birds, but it takes a lot to make it worth while like hundreds!
- Remove stem and seeds from peppers. Put everything into blender or possibly Mortar & pestle and process until smooth. Add in vinegar to reach desire consistency.
- This is another version of Harissa I make sometimes.
- Lb. and put in jar, cover with oilPreserved Lemons:Preserved lemons are wonderful. I love their silken texture and unique pickled taste. They are so tasty with lamb and vegetables tagines, recipes for chicken with lemons and olives, and salads. The taste cannot be duplicated with fresh lemon or possibly
- continued in part 2
