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4
PERS.
45
MIN.
20
MIN.
SMALL CHICKEN-TAGINE CAKES
The ingredients
- 300 g of chicken escalope
- 1 onion and 2 cloves of garlic
- 1 coffee-spoon of spices: “four spices” mix, cumin, paprika and coriander
- 2 coffee-spoons of tomato concentrate
- 1 soupspoon of traditional-style mustard
- ½ coffee-spoon of powdered ginger
- parsley, thyme, salt and pepper
- 1 soupspoon of olive oil
- 80 g of flour
- 1 packet of baking powder
- 2 eggs
- 10 cl of milk
The recipe
Chop the chicken into small pieces.
Mince the onion and the clove of garlic.
Mix the spices, herbs, onion, garlic and pieces of chicken together.
Brown the chicken in a high-sided frying pan.
Add a little water, cover and leave to simmer for 30 minutes. In the meantime, mix the flour, baking powder, eggs, milk and a little salt into a fluid paste.
Add the tomato concentrate and mustard, mixing as you go.
When the chicken is cooked, mince it and add it to the preparation.
Preheat your oven to 180°C.
Fill your mini-cake moulds with the preparation, and bake in the oven for 15 minutes.
Enjoy your tagine cakes either warmed or cold.
