Tajine pintade with olives by Laurent Mariotte

Ingredients

For 4 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. 1.Peel and gratify the garlic. Heat a little olive oil in your tajine dish with half of the shave and garlic.
2. 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. 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. 4.Add the green olives, the remaining ras el hanout and the guinea fowl whites.
5. 5.Cover and cook again 20 minutes over low heat.
6. 6.Press a half lemon juice on the set, sprinkle with coriander plums and serve.