Moroccan Stew with Stone Fruit

0
Average: 0 (0 votes)
(0 votes)
Moroccan Stew with Stone Fruit
share Share
print
bookmark_border Copy URL
Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h.
Ready in

Ingredients

for
4
For the lemons
cup sugar
1 tablespoon cilantro (ground)
5 lemons (untreated)
For the tajine
4 Chicken breasts (each ca. 160 g)
3 tablespoons olive oil
8 shallots (peeled and quartered)
4 garlic (peeled)
3 Star anise
½ teaspoon Saffron
8 Apricot (dried)
salt
peppers
parsley (to garnish)
How healthy are the main ingredients?
sugarolive oillemonChicken breastshallotgarlic

Preparation steps

1.
The day before: boil 2 litres of water together with the sugar, salt, pepper and coriander. Add the lemons, bring to the boil and cover with a lid. Leave overnight to marinate.
2.
The next day: season the chicken breasts and fry on both sides in olive oil until golden. Add the shallots and the garlic and sauté until softened. Add 200 ml of water, add the star anise and the saffron, cover with a lid, and simmer on a low heat for approximately 20 minutes.
3.
Cut the marinated lemons into slices and add to the chicken breasts along with the apricots. Simmer for a further 10 minutes. Season with salt and pepper.
4.
Arrange on 4 plates, garnish with the parsley leaves and serve.