8 chicken thighs (or about 600 gr chicken breast)
1 clove of garlic
piece of ginger a 3 cm
150 ml chicken stock
Juice of 1 large orange
1 teaspoon paprika powder
2 tsp ras el hanout herbs
2 cinnamon sticks
50 gr roasted almonds
1 tbsp sunflower oil
Tajine or wok / snacks pan
Place the chicken in a bowl and add the sunflower oil, paprika and ras el hanout spices. Stir well so that the spices are evenly distributed over the chicken. Chop the onion, garlic and ginger finely and fry in a pan until light brown. Add the chicken and fry until nicely browned on all sides for about 10 minutes. You can now put the chicken and onions in a tagine or just leave it in the pan. Pour in the orange juice and stock and place the cinnamon sticks between the chicken.
Tagine preparation: Place the tagine on a gas distributor on the fire or put it in an oven at 150 degrees. Simmer for 30 minutes with the lid closed.
Pan preparation: Let the chicken simmer for 30 minutes with the lid closed or covered with aluminum foil.
Roughly chop the almonds. This is easy by putting them in a bag and hitting them a few times with the rolling pin. Sprinkle the chicken with the almonds and finely chopped coriander. Delicious with a couscous salad.
Source: Leukerecepten by leukerecepten-nl.
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