Tajin it both the way of preparation of dishes popular in the North African kitchen, and a vessel in which they are prepared. Ware tajin consists of two parts: a cone-shaped cover and a wide big bowl with low edges, both it is traditionally made of heavy clay and covered with glaze. Modern western producers began to do the lower part of cast iron that allows to fry in it ingredients on naked flame before removing all tajin in an oven.
It is required to you
- 2 average bulbs
- 3-4 garlic gloves
- several branches of a fresh coriander
- bunch is fresher than some parsley
- 4 tablespoons of olive oil
- ½ lemons
- 2 tsps of a cracked ginger
- 5 tsps of cinnamon
- ½ teaspoons of a turmeric
- salt and fresh ground black pepper
- 10 chicken legs
- saffron pinch
- 5 liters of chicken broth
- 500 g of prunes
- 500 g of dried apricots
- 6 tablespoons of sugar
- 250 g of the almonds cut by flakes
Instruction
1. Flay from chicken legs, wash out and dry them paper towels. Peel garlic and crush. Peel onions, wash out and cut in small cubes, also crush a coriander and parsley. Squeeze out juice of a lemon. In a big bowl mix a half of onions, a half of garlic and a half of the cut spicy herbs. Add 2 tablespoons of olive oil, lemon juice, on 1 teaspoon of ginger and cinnamon, all turmeric and season with salt and a fresh ground black pepper. Rub chicken ham with this mix so that it covered them entirely. Put in a wide bowl, cover with food wrap and leave to be pickled within 2-3 hours, it is possible for the night, in the fridge.
2. Heat 1 tablespoon of olive oil in a deep frying pan. Fry chicken legs on both sides till light brown color and put aside. Put the remained olive oil, onions, garlic and 1 teaspoon of a cracked ginger in the lower part of tajin, stir mix and place chicken from above. Heat a saffron in a dry frying pan and strew with it chicken meat. Add a little fresh ground black pepper and 2 teaspoons of cinnamon, pour in broth and strew with the remained fresh parsley and a coriander. Close tajin a cover and bake in the oven which is previously warmed up to 180 wasps 1 hour.
3. Put prunes in a pan, fill in with water and bring to the boil. Add a half of sugar and 1 teaspoon of cinnamon. Reduce fire and you cook prunes before caramelization. In other pan, put dried apricots, also fill in with water and bring to the boil. Add the remained sugar and cinnamon. You stew dried apricots to caramel. In a dry frying pan fry almonds till golden color. Serve chicken, having garnished caramelized dried fruits and almonds.