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ENTAJ Chicken tajin with peaches and almonds

ENTAJ Chicken tajin with peaches and almonds

6 persons per serving
Preparation time: 60 minutes
Soaking duration: 30 minutes

Ingredients:

ENTAJ Chicken breasts 6
Olive oil 2 tbsp (30 ml)
Cinnamon sticks 3
Butter ½ cup (115 g)
Onions 2
Sugar ½ cup (100 g)
Lemon zest 1 lemon
Dried plums 450 g
Almonds 1 cup
Fresh watercress or mint
Salt, black pepper, cinnamon powder, ginger powder, saffron powder (as desired).


How to prepare it:

• Cut the chicken into cubes, chop the onion finely and put them both in a bowl with oil and spices. Mix well and leave them soaked for 30 minutes.
• Cook the chicken with butter in a large pan until it becomes red, add enough water to cover it and leave it on the fire until cooked with half the amount of sugar (about 30 minutes).
• Heat the dried plums in a pan, cover it with water and leave it to boil. Turn off the fire, put it aside for 20 minutes and drain it from water.

• Put some of the chicken’s water with lemon zest, cinnamon sticks and sugar with the remaining plums. Heat them for 5 minutes.
• Put the chicken breasts on a platter and add the dried plums with the sauce.
• Decorate the tajin with fried almonds and watercress or mint.
• Served with rice or couscous.

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