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Poultry sauté with vegetables (tajine)
A complete, flavorful, low‑calorie dish prepared in a tajine. Pieces of turkey (or chicken) breast marinated with herbs, pan‑seared, then simmered with seasonal vegetables and onions. Ideal for a light and nutritious dinner.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle raw poultry with separate utensils to avoid cross‑contamination.
- • Be careful with hot oil to prevent splatters.
- • The tajine becomes very hot; use pot holders.
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