The fact that the Moroccan clay pot is different from the one pot to cook fish from Vietnam on its characteristic shape is a very high cap, the pot bottom is shallower than the other, in addition it lacks the two ” in place. High-pyramidal lid is not only retain heat, but it works to keep the water as security / stewed dishes. Its water to evaporate after they are collected and flows back into the pot. A special feature of Moroccan clay pot is made for keeping hot for dishes for a long time .
The clay pot is used now to make chicken vegetable stew! It has become a favorite dish of the child and both my husband (who is not a fan of the chicken dishes in general), this dish is eaten with hot rice either or bread.
– A chicken drumstick (if large pot can be used whole, the proportion of spices under scaled by chicken)
– A small onion, or 1/2 large one
– 2 carrots
-3 Potato (about 300g potatoes)
– A pinch of salt
– A little of pepper
– Few green olives or red fruit (or use olive box)
– A pinch of dry odor or smell several kilometers (cilantro) Fresh
– A few slices of lemon, seeded
– 70ml olive oil
– 100ml water
Chicken wash, dry, cut into small pieces may or leave. Salt, dry smell mixed with the chicken marinate for about 15 minutes.
Carrots, peel potatoes, slice taste.
Add onions or sliced pieces of areca.
For 1/2 of the olive oil in a pot. Ratings pot of onion to the bottom, followed by the chicken in the center. Carrots and potatoes, olive fruit ratings around. Drizzle the remaining olive oil over it. Pour water into the pot.
Place the pot on the stove, cover. Boil (about 5-7 minutes). Then turned down very low and simmer for 1 hour. After 1 hour, or the chicken pieces, olives and citrus fruits ratings, cellar next 30 minutes.
Note not to water in the pot is empty. Using hot dishes.