Chicken tagine with saffron and apricot confit.
Raw or cooked, sweet or savory, apricot our Regions lends itself to all tastes and all delicacies.
Fruit of the beautiful days by excellence, apricot our Regions is available in more than 40 varieties groin. June, July and August are the peak season.
Halved and pitted, apricot freezes perfectly.
Low in calories, apricot is very rich in vitamin A.
Traditionally consumed nature it accommodates desserts and more in savory or rather sweet / salty.
After you proposed soft apricot, olive oil and pistachios, I propose today, chicken tajine with saffron and apricot confit.
A quick and easy dish to prepare. A mixture of flavors that I like.
The ripe apricot is fragile in cooking. We must blow it quickly and gently.
I served it with rice Basmati because I find the scent of it suits him very well.
INGREDIENTS:
P / 2 pers.
2 supreme chicken farmer
1 large onion
1 cinnamon stick
1/2 vegetables cube
½ teaspoon ground ginger
½ teaspoon black pepper
½ teaspoon turmeric
A few saffron threads either Spanish or Iranian up to you.
3 tablespoons olive oil
1 tablespoon honey
6 apricots Our Regions
1 piece of butter
1 tablespoon oil
Pepper
1-2 tablespoons of honey depending on the degree of fruit acidity.
Some cilantro or chives.
Garnish :
1 cup of rice Basmati.
I hope you enjoy this little dish, let me know how it goes, my kindest wishes one and all.
CIAO !
Saffron Cookery 