Friday, 2 May 2008

Chicken & Carrot Tagine

1 baby chicken
2 medium sized onions
2 cloves garlic
0,5 kg carrots
1 succhini

salt, pepper
a couple of bay leaves
juice of one small lemon
fresh chopped parsley
fresh chopped coriander

Cut the chicken in small pieces and brown it in the tagine. Slice the onions and add to the chicken. Peel and slice the carrots. Add to the tagine together with the spices. Mix it all gently. Slice the succhini and blend it into the tagine. Leave to cook for an hour on low heat, or until the chicken is well cooked. Add the parsley and coriander. Serve with bread.