1956 Claveau 56 Prototype
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1956 Claveau 56 Prototype
My tumblr-blogs: germancarssince1946 & frenchcarssince1946

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Bordeaux
1948 Claveau Descartes
Bordeaux
Bordeaux

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Bordeaux
Story
This recipe is a family favourite dating back to my childhood, which has survived the test of time.
It is still featured in cookery books but ours has chermoula and harissa which can be added separately so the whole family: children and adults can enjoy, adding spiciness and freshness to suit all. I still cook it regularly for my family and friends.
Ingredients
Serves 6
Marinade
Chicken Thighs skinned 12
Olive oil 10g
Crushed garlic 10g
Grated ginger 25g
Chopped coriander 20g
Saffron 1 pinch
Lemon juice 50g
Grated onion 200g
Method
Marinade all ingredients together for
at least 1/2 a day
make sure all ingredients are well
distributed within the marinade
Chermoula
Garlic cloves 40g
Red chili mild 1.5g
Rock salt 6g
Fresh coriander 70G
Saffron 1pinch
Gr cumin 10g
Olive oil 80g
Lime juice 60g
Honey 32g
Preserved lemons zest chopped 12g
Harissa
Grilled red pepper skin off 100g
Garlic cloves 3
Gr cumin 1 teaspoon
Gr coriander 1 teaspoon
Olive oil 2 tablespoon
Bird-eye chillies 2Â
Cooking the tagineÂ
Olive oil 20gÂ
Marinated chicken Green olives filled with almondÂ
200g Sundried tomato puréeÂ
45g Red chilli choppedÂ
1tbsp Chicken stock liquidÂ
450g ChermoulaÂ
80g HoneyÂ
12g Fine strips of preserved lemon zestsÂ
16g SaffronÂ
1 pinch Whole preserved lemons cut in halfÂ
Method
In a pestle and mortar, crush all ingredients starting with the garlic, salt and chilli, then the coriander and all the rest. This is the hard way. For ease, use a hand blender and slowly crush all ingredients so that in the chermoula looks like a pesto.
You can use a normal lemon zest if you don’t have.
First, on the stove, heat the bottom part of the tagine add the olive oil and seal the chicken thighs until nicely coloured (making sure you use a flame resistant tagine otherwise use a frying pan to seal the chicken). Â
Deglaze with the chicken stock. Add all other ingredients including the remaining juices of the marinade. Place the top part of the tagine and finish the cooking over a gentle heat for about 35 mins or until the chicken is cooked through.Â
Serve with the Harissa and the rest of the chermoula as accompaniments and couscous.