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Michelin Robuchon Chicken Tagine

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Margi Cintrano View Drop Down
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    Posted: 22 April 2017 at 07:16



French Cuisinier, Joël Robuchon possesses approximately 35 Michelin Stars distributed amongst his Le  Atelier ( Workshop )  Restaurants in France and throughout the world.  He is also the author of 10 books, and speaks, Native French, English and Spanish fluently. 

Here is a French Moroccan favorite of his, which is low in fat and low in calories ..

CHICKEN TAGINE WITH SPRING SEASONAL  GREEN VEGETABLES ..  


INGREDIENTS:

1 four pound chicken with legs separated into drumsticks, and thighs, breasts sliced crosswise and skin and visible fat eliminated.

Salt to taste, and freshly ground black pepper to taste.

2 Medium onions, 1 coarsely chopped and 1 minced finely.

1 1/2 Cups Chicken Stock or  low sodium broth

6 Saffron Threads Crumbled Finely.

1 / 2  Teaspoon  Ground  Ginger.

1 / 2  Teaspoon Ground  Coriander.

1 / 2  Teaspoon  Ground  Cumin ..

1 / 2  Teaspoon  Smoked  Piménton from La Vera,  Extremadura -  this is available in any Latin Supermarket or Grocer in the USA (  online:  La  Tienda )

1 / 4  Teaspoon Tumeric  ..

2 medium  ripe red tomatoes  sliced into eighths ( skinless & seedless preferred and can easily be eliminated ) 

1 / 4  Moroccan   Lemon Preserves -  Rind or Zest Only.  

8 frozen artichoke hearts  thawed and quartered ..

1 cup petite spring peas ..  ( fresh from pods if possible ) ..

INSTRUCTIONS:

1 ) This shall be served with Couscous .. 

2)  Season chicken pieces with salt and in a medium casserole or sarten,   combine the chicken with coarsely chopped onion, and bring to a medium simmer 25 minutes approx.  

3)  In a small crystal bowl,  combine the saffron threads, ginger, coriander, cumin, tumeric  and smoked pimenton.

4)  Simmer the chicken stock or the broth on low flame.    Stir the spice mixture with a wooden spatula,  and slowly pour into the chicken stock / or broth. 

5)   Turn the chicken pieces one by one over, and simmer on low heat for 25 - 30 minutes.

6)   Continue to simmer the chiciken drumsticks and thighs covered an extra 12 to 15 minutes and transfer chicken pieces to a covered casserole or tray ..

7)   Add the minced onion, tomatoes and preserved lemon and artichokes to the casserole with the drumsticks and thighs and simmer approx 5 - 8 minutes and add some of the chicken broth / stock.

8)   Now, season with salt and black pepper, if desired and  turn the chicken a few times, to make sure heated through.

9)   Serve the chicken in an EDIBLE TAGINE and use EARTHENWARE PLATES IF DESIRED FOR THIS DISH .. 


241 CALORIES AND 5 GRAMS OF FAT ..

FROM :   BOOK JOEL ROBUCHON ..


ENJOY .. SIMPLY DELICIOUS ..  








 




 










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