Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Chermoula
Tagine
How it's done
Chermoula
In a food processor, purée all the ingredients into a paste.
Tagine
Soak the chickpeas overnight in cold water.
Season the meat, sear at a high heat in a tagine or pan in one tablespoon of oil, remove. Sauté the onions and garlic in another tablespoon of oil. Take the salted lemons and dice only the outermost layer (not the flesh), then add to the onions/garlic together with the apricots, pre-prepared chermoula, honey, saffron, stock and drained chickpeas. Place the seared meat on top, seal with tagine/pan with a lid.
Cook for approx. 2 1/2-3 hrs. in the centre of an oven preheated to 170 °C until the meat is nice and tender.
| Tip: | The remaining chermoula can be frozen, and it also makes an excellent barbecue marinade for meat, fish and vegetables. |
|---|---|
| Serve with: | Couscous |
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