Ingredients:
- Corn Fed Baby Chicken 2000 gr
- Moroccan Spices Sub Recipe
- Kalliope Olive Oil 40 gr
- Ghee Moroccan 12 gr
- Garlic 2 cloves
- White Onion fine chopped 200gr
- Butter-soft 80 gr
- Fresh Coriander fine chopped 45 gr
- Lomon confit 100 gr
- Green Olives 100 gr
Chicken Stock
- Celery 100 gr
- Carrots 100 gr
- Onion 100 gr
- Chicken Bones 400 gr
- Water 2 Lt
- Saffron Powder 0.2 gr
- Kalliope Olive Oil 20 gr
Moroccan Spices
- Ginger powder 6 gr
- Coriender powder 6 gr
- Cinnamon powder 6 gr
- Nutmeg powder 6 gr
- Bay leaves 1 unit
- Salt 6 gr
- Kalliope Olive Oil 160 gr
- Garlic 60 gr
Recipes:
For the Chicken Stock:
Sautéed the celery, carrot & onion brunoised cut and add Kalliope olive oil.
Add the chicken bones and cold water, simmer for bring to boil point and simmer for 20 minutes, filter the stock and season with salt and pepper.
Keep aside for the chicken preparation.
Moroccan Rub
Combine all the spices tougher, add on it chopped garlic and Kalliope Olive Oil.
Chicken Recipe
Butcher the chicken into spatchcock style the Marinate over night for 12 hours with the Moroccan spices, rub all over the skin, keep in the refrigerator on a container cling filmed.
Once terminate the marinate process.
Sautéed garlic and onion caramelized from front and back side the chicken on it.
Pour the stock on the pot along with lemon confit, olives and saffron, once the chicken is cooked remove from the pot keep aside on a plate.
Reduce the stock into a sauce add at the end the finely chopped coriander leaves.
To finish the dish on a hot sautéed pan fried with butter and olive oil until golden the chicken. Place the chicken on the tajine and finish with the sauce.
Buon Appetite!