Oriental chicken meat

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 500 g Aubergines
  • 2 Onions
  • 4 Tomatoes
  • 2 candied lemon slices
  • 1/2 bunch Coriander
  • 8 Stem(s) Thyme
  • 1 (approx. 1,3 kg; to be cut by the butcher) Poulard
  • 4 TABLESPOONS Olive oil
  • 250-350 ml Poultry stock
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp ground cinnamon
  • 1 pinch Saffron threads
  • 75 g small, black olives with stone

Directions

  1. 1

    Wash, clean and dice the aubergines. Peel and chop the onions. Carve tomatoes crosswise, blanch with boiling water, let it stand for a short time. Quench tomatoes, peel skin, quarter and seed.

  2. 2

    Cut the fruit flesh into small cubes. Cut the candied lemon into pieces. Wash the coriander, shake dry, chop the upper 1/3 of the stems finely. Wash thyme, shake dry and chop leaves of 4 stems finely.

  3. 3

    Wash the meat and dab dry. Heat 2 tablespoons of oil in the tajine or in a frying pan. Fry the pieces of poulard for 5-7 minutes, turning them until golden brown. Remove.

  4. 4

    Put 1 tablespoon of oil in the frying pan and fry the onion cubes for 2-3 minutes. Add aubergine cubes and 1 tablespoon of oil and fry for about 2 minutes. Add meat, tomatoes, pieces of lemon, half coriander and half thyme.

  5. 5

    Add the stock, season with salt, pepper and cinnamon. Add saffron and simmer covered for about 45 minutes.

  6. 6

    Add olives about 15 minutes before the end of cooking time. Add remaining coriander and thyme, season again. Garnish with thyme and serve. Couscous tastes good with it.

Nutrition Facts

KCAL
570 kcal
CARBS
11 g
FATS
36 g
PROTEINS
52 g