Chicken tagine with onions and honey
Three tablespoons of chopped fresh mint.
One tablespoon of grated fresh ginger.
One teaspoon each of ground cumin, ground cinnamon, paprika, and salt.
Half a teaspoon of chili.
A chicken, weighing two kilograms, cut into eight parts.
Two tablespoons of olive oil.
Two tablespoons of butter.
Six cloves of crushed garlic.
Four sprigs of fresh mint.
Four sprigs of fresh thyme.
A cup and a half of chicken broth.
One red onion cut into thin slices.
Three quarters of a cup of orange juice.
A quarter of a cup of honey.
One lemon cut into quarters.
For garnish: chopped fresh mint, ½ cup toasted almonds.
How to prepare:
Mix chopped mint, ginger, salt, pepper, cumin, cinnamon and paprika in a large bowl, add chicken pieces and stir until all parts are covered. Heat the oil and butter in a casserole on a medium heat, add the chicken so that the skin is touching and leave each side of the chicken for five minutes until it is cooked and brown in color, and transfer the chicken parts to a plate. Add the garlic and leave it for a minute until it is cooked, and add the mint sprigs, thyme, broth, chicken, and the liquids that came out of the chicken on the plate, and cover the pot while reducing the heat for half an hour until the chicken becomes soft. Cook the onions, honey, orange juice and lemon in a different pan for ten minutes until the lemon is soft and the liquid is thick. We get rid of the sprigs of mint, thyme, and put the honey mixture over the chicken, and decorate with mint and almonds.