Chicken casserole, black tea and orange


  • black tea

  • 1 chicken cut into 8 pieces
  • 3 tablespoon(s) of olive oil
  • 2 onions
  • 4 carrots
  • 2 cloves garlic
  • 2 organic oranges for juice
  • 8 dried apricots
  • 8 prunes
  • 1 rounded teaspoon(s) of ras el-hanout
  • 1 heaping teaspoon(s) of cumin
  • 3 cinnamon sticks
  • coriander


  1. Prepare 75 cl of black tea according to the instructions on the packet. Peel the onions, carrots and garlic. Finely chop the onions. Crush the garlic using a garlic press. Cut the carrots into thirds and the oranges into 1 cm slices.

  2. In a casserole dish, brown the chicken pieces in hot oil. Remove them and set aside. Add the onions and spices, let them brown for 5 minutes. Add the garlic, reserved chicken pieces, carrots, prunes, apricots and oranges to the casserole, add salt and pepper. Pour in the infused tea, cover and cook at a low simmer for 1 hour 15 minutes. Sprinkle with chopped coriander and serve with bulgur, for example.

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