Chicken Tahini with Butter Rice

Last Updated on October 20, 2024

From Moroccan cuisine prepared stewed chicken with onions, spices, tomato puree and other ingredients, served with buttered rice.

Ingredients:

2 kg of chicken (drumsticks and quarters) 100 g of/td> dried apricots 20 g butter 2 pcs onions 2 tbsp tomato puree 1 tbsp olive oil 2 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground ginger 1 roll cinnamon 500 ml chicken stock fresh coriander for garnish ground pepper salt For butter rice: 750 ml vegetable stock 400 g basmati rice 60 g of butter salt

Procedure:

1. Wash the chicken, dry it, salt and pepper it on all sides and fry it in a pot in hot oil until it turns golden brown on all sides, then remove it and set it aside
2. Heat the butter in a saucepan, add the peeled, finely chopped onions and fry them for 5 minutes, then stir in the ground cumin, cinnamon roll, ground coriander, ground ginger and leave to heat for 30 seconds
3. Then stir in the tomato puree, after a few minutes the chicken stock and dried apricots, reduce the heat and let bubble for 30 minutes
4. Finally, add the browned chicken and cook, uncovered, for another 30 minutes
5. In the meantime, prepare the rice; add the rice to the pan with melted butter, fry for a while, then pour in the vegetable stock, add a pinch of salt, bring to the boil, stir, reduce the heat and cook covered until tender (about 17 minutes)
6. Serve the meat sprinkled with coriander with the buttered rice.