Poultry sauté with vegetables (tajine)

Ingredients

• 500 g Turkey breast (or chicken breast) (cut into large pieces)
• 10 cl Water (for the marinade)
• 2 c. à soupe Fresh cilantro (chopped, frozen with parsley and garlic)
• 2 c. à soupe Fresh parsley (chopped, frozen with cilantro and garlic)
• 2 gousses Garlic (minced, frozen with the herbs)
• 1 c. à café Salt (to taste)
• 2 c. à soupe Olive oil (for cooking)
• 100 ml Dry white wine (added after the first browning)
• 1 unités Chicken broth cube (dissolved in the wine)
• 400 g Seasonal vegetables (e.g., carrots, zucchini, bell peppers) (cut into medium pieces)
• 1 unité Onion (sliced, added at the end of cooking)

Instructions

1. Prepare the marinade

   In a bowl, mix 10 cl water, the cilantro, the parsley, the minced garlic and the salt. Stir until the salt dissolves.

   Time: PT5M

2. Marinate the poultry

   Place the turkey (or chicken) breast pieces in the marinade, coat them well and gently massage. Let rest 5 minutes (or overnight in the refrigerator).

   Time: PT5M

3. Heat the tajine

   Place the tajine over medium heat, add 2 c. à soupe olive oil and heat for 2 minutes.

   Time: PT2M

   Temperature: moyen

4. Sear the poultry (first phase)

   Put the poultry pieces into the tajine, cover and let brown for 3 minutes without stirring.

   Time: PT3M

   Temperature: moyen

5. Flip the poultry

   Remove the lid, turn the pieces and let brown for another 3 minutes.

   Time: PT3M

   Temperature: moyen

6. Deglaze and flavor

   Pour 100 ml dry white wine and crumble the chicken broth cube into the tajine. Stir quickly to dissolve the cube.

   Time: PT1M

   Temperature: moyen

7. Add the vegetables

   Stir in the cut seasonal vegetables, cover again and let simmer for 20 minutes on low heat, without adding extra water.

   Time: PT20M

   Temperature: douce

8. Add the onions

   Place the onion slices on top, cover and continue cooking for an additional 10 minutes.

   Time: PT10M

   Temperature: douce

9. Rest and serve

   Remove the tajine from heat, let rest covered for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Turkey breast (or chicken breast): chicken breast, turkey escalope
• Instead of Fresh cilantro: parsley
• Instead of Fresh parsley: cilantro
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Salt: sea salt
• Instead of Olive oil: canola oil
• Instead of Dry white wine: chicken broth (100 ml)
• Instead of Chicken broth cube: homemade broth
• Instead of Seasonal vegetables (e.g., carrots, zucchini, bell peppers): broccoli, green beans
• Instead of Onion: shallot

Equipment Needed

• Tajine (or large Dutch oven)
• Chef's knife
• Cutting board
• Bowl
• Wooden spoon
• Measuring cup

Critical Steps — Do Not Skip

• Marinate the poultry long enough for it to absorb the herbs.
• Do not stir the poultry during the first browning to obtain a nice crust.
• Do not add extra water after the vegetables; the broth and wine are sufficient.

Chef Tips from the Video

• Using frozen fresh herbs saves time while preserving flavor.
• A splash of fresh lemon juice added just before serving adds a fresh note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Pack in individual portions, freeze up to 2 months.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the day before and let the poultry marinate overnight in the refrigerator.
• Cut the vegetables ahead of time and keep them in cold water.