Sunday, September 9, 2012

Chicken stew and potatoes, a dish amazing winter days ahead. 
Stew chicken legs with potatoes seasoned with a special oriental. 
Calves and legs cast iron pot or a special ceramic pot. 
Dish simply delicious and unique meat dish with aromatic fragrances amazing. 
Looking for Chicken Casserole sitting? Looking for calves and legs Dish Friday evening. 
New recipes on Chef meat. 

Four calves 
4 legs 
8 pcs potatoes, quartered 
1 onion, cut into quarters 
7 cloves garlic, peeled, chopped. 
1/2 cup olive oil 
3 tablespoons sweet paprika Moroccan 
1/2 teaspoon cayenne 
1 teaspoon cumin 
1 teaspoon cinnamon 
1/2 teaspoon Ras al Store (Moroccan spice blend) 
1 teaspoon salt 
1 teaspoon black pepper. 
2 cups water 

Into a bowl put the olive oil and all the spices together. 
Mix well all the spices and place the chicken pieces (legs, legs) 
Mix together all the pieces of chicken and spices and place in marinade for half an hour. 
Tip: You can combine cinnamon stick into the pot cast 

Heat the cast iron pot or cast ceramic pot on the stove and put the pieces in a brief closure. 
After about 4 minutes of roasting, add the garlic and onion and add 2 cups of hot water and bring to a boil while. 
Place in the oven for an hour at a temperature of 170 degrees. 
Then put the potatoes into the pan, stir and continue cooking for more about an hour and a half. 
If the water has evaporated add more about ½ cup water. 
After about two and a half roast chicken and baked potatoes out just perfect. 
Chicken tender and tasty with amazing fragrance. 
Bon appetit 

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