Tagine TFaia

Name: Tagine TFaia
Ingredients: 1 chicken, weighing about 3 1/2 pounds, cut into 46 pieces; 3 tablespoons butter or vegetable oil; Salt and pepper; 1/2 teaspoon ground ginger; About 1/4 teaspoon powdered saffron; 2 onions, finely chopped; 3 tablespoons finely chopped flat-leaf parsley; 6 hard-boiled eggs; 2/3 cup blanched almonds, or more

9 ingredients

7 steps

Ingredients

1 chicken, weighing about 3 1/2 pounds, cut into 46 pieces
3 tablespoons butter or vegetable oil
Salt and pepper
1/2 teaspoon ground ginger
About 1/4 teaspoon powdered saffron
2 onions, finely chopped
3 tablespoons finely chopped flat-leaf parsley
6 hard-boiled eggs
2/3 cup blanched almonds, or more

Directions

1

Put the chicken pieces in a large pan with 2 tablespoons of the butter or oil, salt, pepper, ginger, saffron, onions, and parsley.
2

Cover with water, bring to the boil, and simmer gently, half covered, for 3/41 hour, or until the chicken has absorbed the taste of the ginger and saffron and is well cooked, and the sauce is reduced.
3

Heat 3 tablespoons of water with a pinch of powdered saffron.
4

Shell the hard-boiled eggs and roll them in the saffron water to color them all over.
5

Fry the blanched almonds in the remaining butter or oil, shaking the pan and turning them over, until lightly colored.
6

Arrange the chicken in a serving dish and pour the sauce over it.
7

Arrange the eggs on top, between the pieces of chicken, and garnish with fried almonds.