Today there are lemon chicken from Tunisia



Artists used to be drawn to Sidi Bou Said on the coast, today tourists come and stroll through the town as if through a gallery. An extraordinary tagine satisfies wanderlust today.

In our series “Hungry for the World” we want to feed your wanderlust. Every week a nice travel moment and a recipe – for a nice evening. Or something different Break in the home office. But try it yourself…

Caution, danger of kitsch! The window shutters are all bright blue, the houses are whitewashed, the bougainvilleas are gleaming brightly. It doesn’t get any prettier, almost not fake either. And can you imagine the tourists a bit away? It’s difficult, after all, you’re one of them. And yet there is something about walking in Sidi Bou Said in the footsteps of Matisse and Co.’s famous journey to Tunis and looking for possible motifs for the painters. A gallery stroll, so to speak.

Ingredients for Lemon Chicken (Tajine kares):

  • 1 chicken (1.5 kg)
  • 4 onions
  • 2 unwaxed lemons
  • 750g rotor Hokkaido
  • 150 ml neutral vegetable oil
  • 4 sugar cubes
  • Salt
  • Serve with couscous or white rice and mint

Preparation time about two hours, the recipe is enough for about four people.

That’s how it’s done:

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  • Wash the chicken. Boil water in an appropriately sized saucepan and add the chicken. It should be just covered with water. Simmer the chicken until tender, about 90 minutes. Remove the finished chicken from the cooking water and set aside to cool. Save the cooking broth. the Peel and dice the onion. Wash the lemons in hot water and cut into pieces. Clean the pumpkin, remove and cut into large cubes. 500 g pumpkin cubes are required.
  • Heat the oil in a saucepan and the Slowly caramelize the onions in it. Then stir in the lemons and pumpkin. Season with the sugar cubes and salt and add about half the chicken broth. Bring the whole thing to the boil and simmer for about 30 minutes until the pumpkin and lemons are very soft.
  • Pour the sauce into a blender, puree until smooth and pour into a saucepan. Carefully remove the chicken from the bones, tear into pieces and stir into the sauce. If necessary, stir in the broth if the consistency is too thick.
  • Simmer for a few minutes before serving. Serve the lemon chicken with your chosen accompaniment and garnish with mint leaves. By the way: Author Daniel Speck tells in his book Mediterranea that this dish was once vegan, before conscious vegans even existed. However, as a so-called poor people variant. You can easily omit the chicken. The dish does not get its typical creaminess from dairy products, but from the pumpkin. The Tajine Kares recipe migrated to Tunisia with the Turkish Jews – and has remained to this day.
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Daniel Speck: Terra Mediterranea. A culinary journey around the Mediterranean. Fischer Verlag, 272 pages, 29.90 euros. Photo: Gio Martorana, Adel Newman/Adobe Stock.



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