Tajin with Chicken

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Tajin with Chicken

Tajin with Chicken
4–6 servings

1 chicken

3 tbsp of vegetable oil

200 g of pumpkin

2 large potatoes

1 tomato

16 olives without kernels

3 packets of Makfa cornmeal in packets


a small bunch of cilantro

For the marinade:

3 tbsp of vegetable oil

3 cloves of garlic, chopped

1 tsp of ground ginger

1 tsp of ground turmeric

1 tsp of ground paprika

1 tbsp of salt

2 minutes (+4 hours for marinating)

Additional properties For kids


1. Mix all the ingredients for the marinade in a bowl.

2. Cut the chicken into serving pieces, lay them into the marinade and let stand for at least 4 hours.

3. Heat the vegetable oil in a sauce pan and fry the chicken for 3-4 minutes on each side.

4. Place the chicken in the center of the tajin. Peel and cut the pumpkin and the potatoes into large pieces and place them around the chicken. Place tomato circles on top. Add enough hot water to cover the contents. Bring to a boil, cover, reduce heat to a minimum, and cook for 1 hour.

1. In an hour add the olives. Cook on low heat for 30 minutes more.

2. Meanwhile, pour water in a saucepan, add salt and bring to a boil. Shake the packet with the cornmeal and gently lower it into the water. Reduce heat and cook the cornmeal for 35-40 minutes until ready. Let cool and remove the cornmeal from the packet.

5. Ladle the chicken with the vegetables on the cornmeal porridge and serve.

Cuisine Middle East cuisine
Dish type Entrees