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Sugar beet (white) Tajine

Autumn Midday Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 60 minutes
Rest time: 180 minutes
Energy: 309 kcal / serving

Instructions

  • 1.   Cut the chicken into cubes and place it in a bowl.
    Add the marinade ingredients. Mix well.
    Put the chicken and marinade in a sealed freezer bag and refrigerate for 2 to 3 hours.
  • 2.   Cook the beetroot in a pressure cooker for 15 minutes. Cut it into cubes.
  • 3.   Cut the bell pepper into strips.
  • 4.   Slice the onions.
  • 5.   Take your tajine, add 1 tablespoon of argan oil. Heat it up.
    Add the sliced onions. Cook until translucent.
  • 6.   Add the marinated chicken pieces. Cook for 5 minutes, stirring constantly.
  • 7.   Add the cooked sugar beet and pour 100 ml of water. Season with pepper.
  • 8.   Crumble the defatted chicken bouillon cube and add the sliced red bell pepper.
  • 9.   Cook covered for 10 minutes.
  • 10.   Add the pineapple cubes and bake for 50 minutes in a preheated oven at 200°C.
    Serve with couscous.

Ingredients for servings

  • 1 sugar beet
  • 1 pineapple
  • 1 kg of chicken
  • 1 bell pepper
  • 2 onions
  • 1 tablespoon of argan oil
  • 1 chicken bouillon cube
  • 50 g of couscous semolina (optional)
  • Marinade :
  • 2 tablespoon of lemon juice
  • 1 tablespoon of Cornstarch
  • 2 teaspoon of massalé spice
  • 2 teaspoon of fresh coriander

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    309 kcal
    15 %
  • Fat
    5,09 g
    7 %
  • of which saturated
    1,22 g
    6 %
  • Carbohydrates
    34,63 g
    13 %
  • of which sugar
    25,88 g
    29 %
  • Protein
    26,36 g
    53 %
  • Fibers
    3,9 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.