ix into slow cooker or tagine.
Add chicken & chickpeas & mix
Set aside.
In the tagine cooking vessel (or a broad saucepan
n a medium or large tagine. Stir to mix all the
b>cooking.
Heat the oil over medium-low heat in a tagine
arge nonstick skillet coated with cooking spray over medium-high heat
For the tagine, heat a Dutch oven on
eserve the marinade. In a tagine over medium-high heat, warm
large dutch oven (or tagine cooking pot, if you have one
t becomes too dry during cooking, add more liquid. If there
side.
Saute garlic use cooking oil to taste. stir in
ukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
Note: Make sure the seafood you are using is already cleaned & removed from the shells.
Mix the ingredients for the charmoula in a bowl then add the seafood & stir. Let marinate for 15-20 minutes.
Mix the rest of the ingredients in a large tagine then heat, covered, over medium-low heat for 20-30 minutes.
Stir the seafood & charmoula in to the tagine then recover & continue to cook for 15-20 minutes.
he lemon juice & spices.
Tagine:
Cut the fish into
il the bottom of your tagine and brown the chicken on
n a large pot or tagine. Layer onion rings, carrot matchsticks
Make tagine:
Cut out and reserve
he oil in a large tagine over medium-low heat. Add
edium-low heat in a tagine. Saute the onion until golden
om/ For more indonesian cuisine recipes.
Cook the rice in cooking oil for 15 minutes. stirring