Tagine with chicken and fruit for Rosh Hashanah
Enjoy this Tunisian specialty called Tagine Wusla al-Habib.
This recipe is from Haaretz's archives.
1 lge. or 2 small chickens, cut into serving pieces
2 onions, finely chopped
1/4 cup parsley, finely chopped
2-3 tbsp. butter
1/4 tsp. ground ginger
salt and black pepper to taste
1/2 kilo (1 lb.) pears, apples, prunes or a mixture of these (pears and apples should be peeled, cored and sliced)
Place the chicken, onions and parsley in a large pot, pour over water to cover, add the butter and ginger, and season with salt and pepper. Bring to a boil and then simmer gently, covered, until the chicken is very tender (about 1 hour). Add the fruit and continue to simmer until they are just tender, taking care not to let the fruit disintegrate. Serve with rice or couscous.
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