#claveau

[frenchcarssince1946]

1956 Claveau 56 Prototype

My tumblr-blogs: germancarssince1946 & frenchcarssince1946

[super-2-0-0-0]

Bordeaux

[frenchcarssince1946]

1948 Claveau Descartes

[super-2-0-0-0]

Bordeaux

[super-2-0-0-0]

Bordeaux

[super-2-0-0-0]

Bordeaux

[b-o-t-t]

[kerrycookbook]

Story

This recipe is a family favourite dating back to my childhood, which has survived the test of time.

It is still featured in cookery books but ours has chermoula and harissa which can be added separately so the whole family: children and adults can enjoy, adding spiciness and freshness to suit all. I still cook it regularly for my family and friends.

Ingredients

Serves 6

Marinade

Chicken Thighs skinned 12

Olive oil 10g

Crushed garlic 10g

Grated ginger 25g

Chopped coriander 20g

Saffron 1 pinch

Lemon juice 50g

Grated onion 200g

Method

Marinade all ingredients together for

at least 1/2 a day

make sure all ingredients are well

distributed within the marinade

Chermoula

Garlic cloves 40g

Red chili mild 1.5g

Rock salt 6g

Fresh coriander 70G

Saffron 1pinch

Gr cumin 10g

Olive oil 80g

Lime juice 60g

Honey 32g

Preserved lemons zest chopped 12g

Harissa

Grilled red pepper skin off 100g

Garlic cloves 3

Gr cumin 1 teaspoon

Gr coriander 1 teaspoon

Olive oil 2 tablespoon

Bird-eye chillies 2 

Cooking the tagine 

Olive oil 20g 

Marinated chicken Green olives filled with almond 

200g Sundried tomato purée 

45g Red chilli chopped 

1tbsp Chicken stock liquid 

450g Chermoula 

80g Honey 

12g Fine strips of preserved lemon zests 

16g Saffron 

1 pinch Whole preserved lemons cut in half 

Method

In a pestle and mortar, crush all ingredients starting with the garlic, salt and chilli, then the coriander and all the rest. This is the hard way. For ease, use a hand blender and slowly crush all ingredients so that in the chermoula looks like a pesto.

You can use a normal lemon zest if you don’t have.

First, on the stove, heat the bottom part of the tagine add the olive oil and seal the chicken thighs until nicely coloured (making sure you use a flame resistant tagine otherwise use a frying pan to seal the chicken).  

Deglaze with the chicken stock. Add all other ingredients including the remaining juices of the marinade. Place the top part of the tagine and finish the cooking over a gentle heat for about 35 mins or until the chicken is cooked through. 

Serve with the Harissa and the rest of the chermoula as accompaniments and couscous.