Chicken Tagine

Chicken Tagine


- 1 chicken
- 50 g almonds
- 2 minced onions
- 4 carrots
- 4 tomatoes
- 2 cloves garlic
- Spices: 1 tablespoon Ras el-hanout, 1 tablespoon ginger, 1 dose of saffron
-½ L Guénard Argan Oil


Cut the chicken into pieces. Season with salt and pepper and sprinkle spices. Simmer in the tajine for 10 minutes. During this time, peel and cut the carrots and zucchini lengthwise. When the meat is almost cooked, add the almonds and then the vegetables. Add the garlic cloves and diced tomatoes. Add a little water if necessary and cook for 20 minutes. Sprinkle with argan oil and serve hot.

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