Tajine pintade with olives by Laurent Mariotte
- Total time
- 1 h 20
- servings
- 4 servings
- Dish type
- Other
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Pork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
30 min
Cook
50 min
Total time
1 h 20
Ingredients
Ingredients
servings
- 1 1 farm guinea fowl cut into 8 pieces
- olive oil
- 1 c. à soupe 1 tablespoons of Ras el Hanout
- 2 gousse 2 cloves of garlic
- 8 8 artichokes
- 100 g 100 g of green olives
- 25 cl 25 cl of poultry broth
- 4 4 branches of coriander
- grey salt
- mill pepper
Method
- 1
Peel and gratify the garlic. Heat a little olive oil in your tajine dish with half of the shave and garlic.
- 2
Brown the pieces of guinea fowl and remove the whites. Season and pour the broth. Cover and cook over low heat for 20 minutes.
- 3
Remove the outer leaves from the artichokes and cut the tops. Peel the artichokes, lemon them. Cut them in half and plunge them into the broth of the tajine.
- 4
Add the green olives, the remaining ras el hanout and the guinea fowl whites.
- 5
Cover and cook again 20 minutes over low heat.
- 6
Press a half lemon juice on the set, sprinkle with coriander plums and serve.
Source : marmiton
Reviews
Reviews
★★★★★
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