Since we are all in on Exploring Africa this month I just had to give to give you an actual taste of this beautiful continent! So I’ve been exploring my recipes and found something nice (I think…;).
The name of the dish? Well, they call it “Tajine”, but that is actually the name of the clay/mud pot they use to make it. The pot is mostly used for Moroccan stews, and that is also kind of what I’m about to serve you. This dish is a really nice mix full of oriental flavors typical for in the north-african kitchen.
So here we go! For four people you need:
♥ 1 yellow onion
♥ 2 garlic cloves
♥ about 600 g chicken filé
♥ 2 tablespoons of olive oil
♥ 1/2 teaspoon cinnamon
♥ 1/2 teaspoon cumin
♥ salt and pepper
♥ 400 g canned diced tomatoes
♥ 5 dl chicken stock (water and a dice or the liquid fund)
♥ about 500g sweet potato
♥ 1 lemon
♥ 1/2 a pot of parsley
♥ 4 portions of couscous
♥ 1 vegetable stock cube
♥ 2 dl “cooking youghurt”/ Natural youghurt
So now what?
- Peel the onion and garlic. Cut the onion small and press the garlic.
- Fry the chicken,onion and garlic in the oil in a wokpan or a deep pot so everything can fit. Let the cinnamon and cumin go in in the end. Then spice it up with salt and pepper.
- Pour in the tomatoes and chicken stock in to the stew/pot with the chicken and let it boil up.
- Peel the sweetpotato and cut it in small cubes. Put them in the stew with the rest and let it boil for about 10 min until the sweet potato is soft.
- Cook the couscous according to the instructions on the package with the vegetable stock.
- Rinse and then rasp the peel of the lemon. Then take the lemon and squeeze the juice out in to the stew. Chop the parsley.
- Serve the stew with the couscous and a click of natural youghurt.
- Last touch sprinkle the parsley and lemon rasp over the plate.