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

Place the lid on and allow for the meat to simmer for approx. 1 hour. Turn chicken
pieces repeatedly. Occasionally check water level and add fluid if required.
After approx. 30 minutes roll out the dough balls into oval shapes with approx. five
millimetre thickness. Heat some butter in a non­stick frying pan and brown each
bread piece on both sides at low to medium temperature. Prepare a bed of bread
pieces in a flat dish and decoratively arrange chicken pieces on top. Pour the sauce
over and serve hot.
Rice Tajine with Pepper, Courgettes and Olives
Preparation Time: 30 minutes | Cooking Time: 20 minutes | Serves 4
200 g Basmati rice | 1 small onion
1 tomato | 4 courgettes
1 green, yellow and red pepper each
3 tablespoon rapeseed oil | 15–20 olives, pitted
Freshly ground pepper | Herb salt
2–3 cups of stock | ½ bunch of basil
4 stems of rosemary or oregano
Soak rice in cold water for 30 minutes. Peel and chop onions and dice tomato. Slice
courgettes lengthwise and cut into two to three centimetre pieces. Remove stem,
seeds and white parts from peppers and cut into strips.
In the Tajine sauté onions and tomato in rapeseed oil and stir occasionally. Add courgettes
and peppers, together with olives, to the Tajine and season with pepper and
herb salt. Make a small well in the middle of the vegetables and add drained rice to
it. Fill with vegetable stock, seal the Tajine and simmer for approx. 20 minutes at
medium to low heat. Stir rice occasionally and check if there is still enough fluid in
the pot.
Wash and spin­dry herbs and chop leaves. Five minutes before it is cooked, pour
remaining stock into the Tajine and garnish with herbs.