Impress family and friends with this Moroccan-inspired dish by Maha’s Shane Delia.
Place the ghee, cinnamon quills, star anise, cloves and cardamon pods in a warm tagine and simmer for a few minutes to release flavour. Tip: Do not heat the ghee too hot as it will impart a bad taste through the tagine
Add the blanched almonds, cumin powder, coriander powder and saffron until nuts are brown. Tip: Use a good quality saffron, you will use less and release a better flavour.
Dust the chicken in flour and add it to the tagine, along with the onions, garlic, salt, honey and Aleppo pepper. Make sure all the chicken is coated in the spice mix.
Cook for a few minutes to allow the honey to caramlelise. Add the chardonnay vinegar.
Add the remaining ingredients and place lid on. Simmer for 30 minutes rotating chicken at 20 minutes.
Serve with loose coriander leaves and a bowl of rice and toasted almonds to garnish. Tip: If you can't find white Iranian figs, large dried figs are also great
Preparation Time: 50 minutes
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[quote=Caren10]They often eat vegetables and fruits as normal meal and dessert but they drink a lot of fruits and veges drinks too. Drinking water helps a lot in losing weight. There were times, I was over-weighted, and natural foods really help me in addition to useful tips from friends. I’ve got cellulite at that time; I used coffee to treat them.[/quote] You use coffee to treat cellulite? yeah i guess juicing and eating fruits and vegetables both have the same effects in dieting ..
» 18h ago