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For the marinade, mix the oil with the lemon juice, garlic, grilled spices and those for meatballs, chilli, salt, pepper, thyme leaves, paprika, wine and beer.
Grease the chicken with marinade and leave it to marinate for 4 hours or overnight.
Peel the potatoes and cut into smaller pieces if necessary.
Preheat the oven to 180 degrees Celsius.
Add the potatoes to the tagine dish or a double-bottomed pot and lid, along with the tomatoes, a little olive oil and grilled spices. Stir gently. Push the vegetables to the edge of the bowl, and place the chicken in the center.
Cover the bowl with a lid and transfer to the oven where it will stay for 1.5 hours / 2 hours depending on the dish used and the size of the chicken. If chicken pieces are used, they will cook faster than a whole chicken.
Meanwhile, add to the bowl of a blender Feta cheese, chilli powder, paprika, oil and sour cream. Mix until a homogeneous cream is obtained.
Cut the tomatoes, cucumbers and peppers into slices, and cut the salad into pieces.
Heat the sticks and cakes and chop the parsley.
Sprinkle the parsley over the chicken and serve with all the garnishes in the bowl in which it was cooked.