North African Stew with Preserved Fruit
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 poulard (young hen)
- salt
- freshly ground peppers
- 1 onion
- 1 ½ Salted lemons
- ¼ cup butter
- 2 Tbsps olive oil
- 3 cloves garlic cloves
- 1 tsp ground ginger
- ½ sachet Saffron
- 4 cups waxy potatoes (peeled and sliced)
- ¾ cup green Olives (stoned)
- 2 Tbsps cilantro
- 2 Tbsps parsley
- parsley (to garnish)
Preparation steps
1.
Rub the poulard inside and out with salt and pepper and set aside. Peel and finely chop the onion.
2.
Remove the flesh and seeds from the salted lemons. Rinse the rind and pat dry, then chop roughly and set aside. Heat the butter and oil in a flameproof roasting dish, add the onions and sweat until translucent. Press in the garlic. Add the ginger, saffron and 1/2 litre water and mix well. Season with salt and pepper. Add the poulard and turn several times, until it is coated in sauce on all sides. Bring to the boil, add the potatoes, cover and simmer gently for 45 minutes, turning the poulard frequently so that it absorbs the sauce evenly. Add a little more hot water during cooking if necessary.
3.
Stir in the olives, lemons, coriander and parsley, cover and simmer for a further 20-25 minutes. Season to taste. When the poulard is cooked, take it out, cover and keep warm. If the sauce is too thin, boil over a high heat to reduce it slightly. Carve the poulard and arrange on a warmed platter (tajine). Top with olives and pieces of lemon rind and pour the sauce over. Put the lid on the tajine and serve immediately.
