4 chicken thighs
1/2 minced onion
1 minced clove of garlic
1 teaspoon ginger
½ teaspoon pepper
½ teaspoon turmeric
¼ coffee spoon Ras El Hanout (Moroccan spices)
8 saffron threads
4 tablespoons of oil
1 coffee spoon rancid butter (Smen)
1 small bunch of parsley and coriander
2 tablespoons of lemon juice
15 cl water
For the apples:
4 firm apples
3 tablespoons of lemon juice
4 tablespoons of caster sugar
1 cinnamon stick
40 g butter
60 g roasted crushed almonds
In a saucepan over low heat, brown the chicken thighs for 1 minute, in some oil with onion and garlic.
Add the spices, and then pour in the water. When boiling, add the rancid butter, lemon juice and the herbs.
Cover the pot and cook over low heat until the chicken legs are tender and the sauce has reduced. Peel then the apples cut them into quarters and remove the seeds.
Place the slices of apple in a pan over low heat again, and add the remaining ingredients.
Caramelize the apples, by flipping them gently until they are golden brown.
Place the chicken thighs in a preheated tagine, pour sauce on top of them, garnish with the slices of apple and finally embellish your dish with the toasted almonds.