Savoury and traditional course
Cooking has never been so Moroccan style
8 legs of chicken
1 big onion (150 gr.)
50 gr. green olives
Lemon juice (2 lemons)
2 clove of garlic
2 spoon olive oil
1/2 coffee spoon of cumin
water (rough 20 cl.)
Take the tagine (or an earthenware pot) and put into it the cutted onion and garlic with oil. Brown it at
Then add the 8 legs, all spices (cumin, coriander, black pepper), the lemon juice and the parsley. Put the
top on the tagine and keep cooking on a low flame for about 10 minutes.
Then add approx 20 cl. of water and keep cooking for 30 minutes.
Serve the chicken in the tagine or a ceramic plate.