FRIJE

Instructions

• 1.   Using a sharp knife, debone the chicken and cut the meat into large pieces: thighs, wings, breasts, etc. Peel and chop the garlic, then peel and slice the onions. Roughly crush the almonds and coriander seeds.
• 2.   In a tajine dish or large pot, pour the olive oil and heat it over medium heat. Place the chicken pieces in the dish and cook for about ten minutes until they are well browned on all sides. Remove the meat from the tajine or pot and set aside.
• 3.   In the tajine or pot, sauté the sliced onions with the crushed almonds. Let them cook for 5 minutes until they are also browned. Return the chicken pieces to the tajine or pot. Add the chopped garlic, bouquet garni, ground cumin, crushed coriander seeds, cinnamon stick, and grated nutmeg. Season with salt and pepper to taste, then mix well with a wooden spoon. Pour in the chicken broth, then reduce the heat to low and simmer for 25 minutes, stirring regularly.
• 4.   Meanwhile, peel and slice the carrots. After 25 minutes, add them to the pot or tajine along with the raisins and dried apricots. Continue cooking for an additional 25 minutes, still on low heat. Serve this Moroccan tajine immediately after cooking, accompanied by couscous sprinkled with cinnamon.

Nutritional information *