Poultry Tagine

Cut poultry meat with the carcass, that is, with the bones into moderate pieces (of about 8 cm). This is best done with poultry shears. At the beginning, however, cut the meat with a kitchen knife. Breast and leg pieces are needed later.

Make a clear soup from the remaining bones, onion, carrot, bouquet garni and water. Season lightly with salt and pepper and simmer for about 1 hour just below boiling point. After this time, strain and degrease the clear soup.

Tip: This dish is very well suited for a stoneware pot or Roman pot.

Remove the skin from the onion and cut into rings. Fry the turkey pieces in a frying pan or possibly in a roasting pot with the onion rings in plenty of olive oil. Remove from the frying pan and place in the roman pot form. If you use a roasting pot, the poultry can be cooked there as well. In any case, reduce the temperature before adding the cinnamon sticks, cumin, ginger powder, saffron threads and vanilla bean. Add a little olive oil and let the spices unfold.

Add the clear soup and bring to a boil and simmer gently in the oven at 160 °C for about half an hour. During this time, peel the peppers and cut them into give. Add the chilies, apricots, peppers and olives and cook for another 15-20 minutes.

You can serve this dish in a tagine dish.

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