For ➍600 g chicken fillet, cut into 4 cm cubes
250 g carrots, cut into sticks
2 onions, coarsely chopped
2 cloves garlic, finely chopped
4 tbs olive oil
1 tbs salt
1 tbs ground cumin
½ ts ground black pepper
½ ts cinnamon powder
½ ts ground coriander
¼ ts ground nutmeg
1 glass water
2 tbs chopped flat parsley
2 tbs finely chopped fresh coriander
¼ ts ground cumin
Put the oil, onion, garlic, herbs and salt in a tajine dish (if necessary replace with ordinary or cast iron frying pan with a well-closing lid).
Place the container on medium heat.
Add the cubed chicken, carrots and 2 tbs of water after a few m.
Put the lid on the pot or pan and simmer for 30 m on a low heat. Check now and then if there is enough cooking liquid. If not, add a little water.
Finish when the chicken and carrots are cooked, with leaves of flat parsley, coriander and cumin.
Place the container on medium heat.
Add the cubed chicken, carrots and 2 tbs of water after a few m.
Put the lid on the pot or pan and simmer for 30 m on a low heat. Check now and then if there is enough cooking liquid. If not, add a little water.
Finish when the chicken and carrots are cooked, with leaves of flat parsley, coriander and cumin.
