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Hähnchen-Tagine (Güvec) mit eingelegten Zitronen und Artischocken

Hähnchen mit eingelegte Zitrone

  • 1 Hähnchen
  • 1 Zwiebel
  • 400-500 g in Wasser eingelegte Artischockenherzen
  • 1 Bund Koriander, frisch
  • 1 Bund Petersilie, frisch
  • 8 Safranfäden
  • Olivenöl
  • 2 TL Paprikapulver, süß
  • 2 TL Ingwer, gemahlen
  • 1/2 TL Pfeffer, frisch gemahlen
  • 1/4 l Hühnerbrühe
  • 2 EL Zitronensaft
  • 2 Zitronen, selbst eingelegt

Hähnchen in Stücke teilen. Zwiebel schälen und fein hacken. Artischocken abtropfen lassen und halbieren. Die frischen Kräuter waschen, trockentupfen und an den Stielen mit Garn zusammenbinden. Einige Blätter abzupfen und fein hacken. Safranfäden in einer trockenen Pfanne kurz rösten und dann leicht zerdrücken. Die eingelegten Zitronen abtropfen lassen, halbieren und in feine Streifen schneiden.

In einem Bräter, die Hähnchenstücke mit Olivenöl, Paprika, Ingwer und Pfeffer 1-2 Minuten braten, bis das Fleisch von den Gewürzen gut überzogen ist. Hähnchenteile mit bratensaft in einem Güvec (Römertopf) legen. Zwiebel, Brühe, Safran, Koriander- und Petersilienbündel zugeben. Den Güvec zudecken und ca. 50-55 Minuten im Ofen (200°) garen, bis das Fleisch weich ist. Die Artischocken, den Zitronensaft und die Zitronenfilets dazugeben und noch 15 Minuten im Ofen garen. Die Zubereitung empfiehlt sich am besten mit einem „Tagine“, da ich jedoch keins zur Verfügung habe, habe ich das ganze in einem Römertopf (Güvec) zubereitet.

Rezept aus der Sendung Alfredissimo

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