Recipe: Taji Wind Chicken Morocco Tagine inspired Chicken

Home Cooking Recipe: Taji Wind Chicken Morocco Tagine inspired Chicken

Notes:

Tagine, not only a pot, but also a way of cooking. My Inspired homemade chicken combines the traditional spices of Taji pot chicken with Chinese spices. It tastes special and tastes good. Not much to say, let's get started!

Ingredients:

Steps:

  1. Home Cooking Recipe: I used the last half of the chickens left in Hainan chicken. I didn't go to full ripe. It was easier and faster. I could use raw chicken, chicken legs, chicken wings, and chicken breasts. It is best to bring skin. This will give you juice and oil when grilled below.

    I used the last half of the chickens left in Hainan chicken. I didn't go to full ripe. It was easier and faster. I could use raw chicken, chicken legs, chicken wings, and chicken breasts. It is best to bring skin. This will give you juice and oil when grilled below.

  2. Home Cooking Recipe: Add garlic

    Add garlic

  3. Home Cooking Recipe: Peel the ginger and peel the mud

    Peel the ginger and peel the mud

  4. Home Cooking Recipe: Add spices and a pinch of salt, more spices can be added, such as other paprika, original, and sweet. Squeeze half a spoon of ketchup and half a spoon of mayo, I use avocado, and use ordinary ones too. I need to grind the fennel seeds and peppers and grind them into powder.

    Add spices and a pinch of salt, more spices can be added, such as other paprika, original, and sweet. Squeeze half a spoon of ketchup and half a spoon of mayo, I use avocado, and use ordinary ones too. I need to grind the fennel seeds and peppers and grind them into powder.

  5. Home Cooking Recipe: This is the spice I use.

    This is the spice I use.

  6. Home Cooking Recipe: Pour a little milk, this is to make all the spices can be fully integrated, but not too much, then grab the hand by hand, be careful that the bones are tied to the hands, it is best not to have juice flowing out of the bottom of the bowl. Then chilled and marinated overnight.

    Pour a little milk, this is to make all the spices can be fully integrated, but not too much, then grab the hand by hand, be careful that the bones are tied to the hands, it is best not to have juice flowing out of the bottom of the bowl. Then chilled and marinated overnight.

  7. Home Cooking Recipe: Finally, the next day, the pan is hot, put into the scallions and a little dry pepper, you can omit, you can also add two squashed pieces of garlic.

    Finally, the next day, the pan is hot, put into the scallions and a little dry pepper, you can omit, you can also add two squashed pieces of garlic.

  8. Home Cooking Recipe: Simply fry, force the flavor of the spices out, then pour into the baking tray, into 400 degrees Fahrenheit (about 205 degrees Celsius), and bake for 20-30 minutes. It may take a long time to use raw meat. If you bake it, you will get the juice. Don't dump it. You can put it in Couscous.

    Simply fry, force the flavor of the spices out, then pour into the baking tray, into 400 degrees Fahrenheit (about 205 degrees Celsius), and bake for 20-30 minutes. It may take a long time to use raw meat. If you bake it, you will get the juice. Don't dump it. You can put it in Couscous.

  9. Home Cooking Recipe: Couscous, the millet in the Middle East, I use whole wheat, the practice is very simple. The dried couscous is poured into a bowl and the heated water is about 5 mm higher than the rice. Then the plate is covered, and the couscous that sucks the water for 5 minutes can already be eaten! I added some sundry tomato, roasted chicken sauce and a little chopped green onion with a pinch of salt. Let's eat!

    Couscous, the millet in the Middle East, I use whole wheat, the practice is very simple. The dried couscous is poured into a bowl and the heated water is about 5 mm higher than the rice. Then the plate is covered, and the couscous that sucks the water for 5 minutes can already be eaten! I added some sundry tomato, roasted chicken sauce and a little chopped green onion with a pinch of salt. Let's eat!

Tips:

1. Chicken should be marinated for at least 6-8 hours, and it is best to spend the night so that you can taste it. 2. When frying chicken, you can put the white onion first. If I don't have onions, I will use the white onion instead. For the sake of taste. 3. This dish is also OK with rice, and it is OK. I use couscous for more Middle Eastern styles. 4. There are thousands of spices. I can add a little. I have so many cabinets. I will buy some other products next time. Give it a try. 5. This dish is suitable for people who lose weight and lose fat. They can eat on cheat day. The taste is strong and not greasy. The chicken is less fat, and the spice brings the meat to another level. Many spices contain many trace elements and are good for the body. 6. Enjoy~


Look around:

soup ming taizi durian tofu pizza pumpkin pork margaret jujube noodles fish sponge cake bread cake watermelon huanren pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea