Heat the olive oil in the tajine. Finely chop the garlic cloves and the onion. Sweat them off in the oil. Once they are softened, add the chicken, chopped into chunks, and brown it for a few minutes. Add the cinnamon, cumin, ginger and chilli. Stir well and leave to cook for a good minute.
Add to the pan a pre-prepared mixture of the chicken stock, honey, lime and wine vinegar. Cover and leave to simmer for about 1 hour 15 minutes.
At the end of the cooking process you can add raisins (soaked) or flaked almonds (toasted) or prunes or apricots or figs...
Serve with semolina.
- 2 cloves of garlic
- 4 large pieces of chicken
- 1 teaspoon each of cinnamon, cumin, ginger and chilli powder
- 1 l of chicken stock
- 1 tablespoon of honey
- 2 tablespoons of lime juice
- 1 tablespoon of wine vinegar