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This kind comes from a region known in North Africa for its huge olive groves and mushroom farms, developed in the caves at the foot of the mountains in Algeria.
- olive oil
- 1 onion slices
- 4 cloves of garlic (I had olives stuffed with garlic)
- 3 chicken hammers
- turmeric - turmeric (for golden color)
- 1 canned mushrooms
- 2 sliced carrots
- 1 potato cut into larger pieces
- 1 jar of green olives
- 4 cups water
Preparation time: less than 30 minutes
RECIPE PREPARATION Olive dish with chicken and mushrooms - bi zeitoun stuff:
Put the onion oil and garlic, chicken and salt, pepper and turmeric on the fire until the onion turns golden. Add enough water to cover the chicken and simmer for about 20 minutes. Then add the rest of the vegetables - mushrooms, carrots, potatoes and olives, cover and simmer until a thinner sauce remains in the pot or until the vegetables are cooked.
Serve with hot bread; the pickles don't work very well. We popped with hot pepper paste.
If you have a fire-resistant tajine pot (not all of them are resistant to the flame stove), use it for this dish, to give it a slightly smoky taste.
When serving, sprinkle with a little lemon juice for a more intense taste.
If you like the red sauce, add a little tomato paste or broth over the chicken.