How to prepare Algerian olive tagine
Olive tagine is a popular traditional dish in Maghreb cuisine, especially prepared in Algeria . Here's how to prepare it:
Ingredients:
- 500 grams of chicken meat or meat (to taste)
- 250 grams of pitted green olives
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 tbsp olive oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1/2 teaspoon saffron (optional)
- 1 teaspoon paprika
- 1/2 teaspoon ginger
- salt to taste
- 2 cups water
- Juice of one lemon
- Minced parsley for garnish
Directions:
Olive preparation:
Boil olives in water for 10 minutes to reduce their salinity. Then strain and set aside.
Meat preparation:
In a tagine (or saucepan) heat olive oil over medium heat. Add chopped onions and fry until wilted.Add chopped garlic and stir for a few minutes until it fragrants.
Add the meat and brown on all sides until golden in color.
Add spices:
Add cumin, turmeric, black pepper, saffron, paprika, ginger and salt. Stir the meat with spices until the ingredients are combined.Cooking meat:
Add chopped carrots and stir with meat.
Add water and cover with tagine. Simmer for 30-40 minutes until meat is tender.
Add olives:
Add boiled olives to the tagine and stir with meat and carrots. Leave for an additional 10-15 minutes until the flavors are combined.
Prefixing:
Add lemon juice and stir with the tagine just before serving.Garnish with chopped parsley and serve hot with bread or rice.
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KITCHEN