Tajine of cardoons and artichokes

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INGREDIENTS
  • 1 kg of veal cut in the leg or in the necklace
  • 4 cloves minced garlic
  • 1 C. sautéed ginger tea
  • 1/2 c. coffee turmeric
  • 2 tbsp. tablespoon of sunflower oil
  • 3 c. tablespoon of olive oil
  • 1 small bunch of parsley and coriander
  • 1/2 lemon confit
  • 6 artichokes
  • 2 cardoon heads
  • 1 fresh lemon
  • 150 g of purple olives
  • 1 liter of water
  • salt


PREPARATION

  1. Place the meat in a pot, add the spices, garlic, the bouquet of herbs and the sunflower oil.
  2. Cover the pot, and bring to a boil and simmer until the meat becomes tender.
  3. Clean the artichokes and lemon. Clean the cardoons, cut into regular sections and lemon.
  4. Once the meat is cooked, take it out of the pot, film it and set it in a warm place.
  5. Arrange the vegetables in the sauce and add the chopped lemon confit.
  6. Cover and cook the vegetables over low heat for 15 to 20 minutes then add the olives and olive oil. Continue cooking for 10 minutes until the sauce is reduced.
  7. Reheat the meat and arrange it in a preheated dish.
  8. Garnish with vegetables and top with sauce.
  9. Serve the dish very hot.

Chicken Tajine




INGREDIENTS

  • 4 chicken legs cut in half or chicken cut into 8 pieces
  • 2 sliced ​​onions
  • 2 cloves garlic minced
  • 3 c. minced parsley and coriander
  • 1 C. sautéed ginger tea
  • 1/2 c. pepper
  • 1 C. turmeric
  • 1 C. salt
  • 8 cl of table oil
  • 1 C. rancid butter
  • 25 cl of water
  • To serve :
  • 6 eggs
  • 4 crushed saffron pistils

PREPARATION

  1. In a large container, marinate chicken in spices, herbs, onion, garlic and oil.
  2. Cover with a cling film and let cool for 2 hours.
  3. In a pot over low heat, place the chicken with its marinade, add the rancid butter and fry for 5 minutes, turning the pieces of chicken.
  4. Moisten with water and cook over medium heat until chicken is cooked and sauce is reduced by 2/3.
  5. Remove the chicken from the pot and place in a tajine or baking dish.
  6. In a bowl, beat the omelette eggs with the chicken sauce and saffron.
  7. Pour the eggs on the chicken.
  8. Place the tajine on a brazier (or coal fire), cover it with a stainless steel plate with embers.
  9. Let the tajine cook between two fires until the eggs are ready and the chicken surface turns golden.
  10. Remove the plate and serve the tajine hot. 
  11. GOOD TO KNOW: If you do not have a brazier, finish the last step of cooking the tajine in the oven. 
  12. * In Arabic, M'Chaber means catching or taking, but here it means sticking. 
  13. In a M'Chaber tagine, the chicken pieces stick with the egg to form a single unit. This dish is also called the tagine "Elaâji" which means marbled.
I make these tajines often, and they are perfect fo winter and fall times.
Enjoy these warm full of deliciousness winter meals at lunch or dinner, but avoid to much bread at dinner.

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