Tajine (aus Edelstahl 18/10) Tajine (from Stainless steel 18 ... - Rösle

Safety and Maintenance Instructions
3 Extended cooking and baking times may result in metal handles heating up.
To prevent burns, use oven gloves or any other material to protect your hands.
3 Soak burnt food residue in water and use sponge or brush for careful removal.
Iron steel cleaners may be used.
3 Do not use metal scouring pads or abrasive detergents.
3 For further safety and maintenance instructions please refer to attached user
manual.
Chicken with Dough Pieces
Preparation Time: 1 hour | Cooking Time: 1 hour |
Serves 4
For the dough
500 g flour | ½ teaspoon dry yeast | approx. 230 ml
lukewarm water
1 tablespoon olive oil | 50 g melted butter | plus
butter for frying
For chicken
1 chicken (bio quality) | 4 onions | 100 ml olive oil
1 tablespoon Smen (or butter and oregano) | 1 tablespoon ground cumin
1 tablespoon curcuma | 1 tablespoon Ras el Honout (mixed spices)
2 tablespoon salt | 1 tablespoon freshly ground pepper | 400 ml water
Sieve the flour into a bowl. Make an indentation in the middle and add yeast,
along with a teaspoon of salt, 200 ml lukewarm water, olive oil and melted butter.
Knead until the dough is firm but pliable, add more water if required. Allow the
dough to rise for 20–30 minutes at room temperature. Thoroughly knead the
dough once more and form six balls with a diameter of six centimetres each and
let it sit for another 30 minutes in a warm spot.
Cut the chicken into six portions, wash and dab dry. Peel and dice onions.
Heat olive oil and smen in the Tajine pot. Seal chicken pieces on all sides for
approx. 5 minutes, along with onions, cumin, curcuma, ras el hanout, salt and
pepper, then add 400 ml water.