Tagine TFaia

1. 1

   Put the chicken pieces in a large pan with 2 tablespoons of the butter or oil, salt, pepper, ginger, saffron, onions, and parsley.

2. 2

   Cover with water, bring to the boil, and simmer gently, half covered, for 3/41 hour, or until the chicken has absorbed the taste of the ginger and saffron and is well cooked, and the sauce is reduced.

3. 3

   Heat 3 tablespoons of water with a pinch of powdered saffron.

4. 4

   Shell the hard-boiled eggs and roll them in the saffron water to color them all over.

5. 5

   Fry the blanched almonds in the remaining butter or oil, shaking the pan and turning them over, until lightly colored.

6. 6

   Arrange the chicken in a serving dish and pour the sauce over it.

7. 7

   Arrange the eggs on top, between the pieces of chicken, and garnish with fried almonds.

No additional tips available.