In a pan, cook chicken with the spices and the oil for 10 minutes. Add the onions and fry. Cover with water and simmer until meat is cooked. Check water level and add more if necessary.Remove the chicken, add the carrots, chicken stock, lemon and parsley; simmer. At the last moment, add chicken to heat with the olive oil. Serve in 40 cm diameter plate and decorate with the red olives.

Ingredients for 6 people:

  • 1 free range chicken
  • 1.5 kg small carrots, peeled and sliced
  • 250 g onions diced
  • 5 cloves of garlic
  • 1 tsp ginger
  • 1/2 tsp pepper
  • 1 tsp salt
  • pinch of artificial coloring
  • 1 small cup cooking oil
  • 1/2 small cup olive oil

chicken tagine'

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