Way the chicken tagine flavored olive Chef Osama

Ingredients Mcetkh crushed, a teaspoon Salt to taste, Ground nutmeg, a teaspoon Ground white pepper, a teaspoon Oil, cup Whole chicken cut to 8 pieces, Flour, 2 tbsp And chopped small onion, bean Minced garlic, teaspoon Chicken broth, a cup Fresh mushrooms, 2 cups Medium-sized tomato, cut segments, grain Loose black olives true seeding, Kobe Minced parsley and coriander, tablespoon Lurpak butter is soft, large spoon How to prepare - Mixed with Arabic gum with a little salt, nutmeg, pepper and 2 tablespoons of the oil in a deep bowl. - Season the chicken with the mixture well by hand scrubs, then sprinkle with flour, stirring. - Heat the rest of the oil in a large skillet over medium heat. - Fry the chicken pieces, stirring until they become golden in color on both sides. - Add the onion and garlic to the pan, and mix with chicken pieces, then leave the mixture on the fire for two minutes. - Heat oven to 180C Celsius. - Raise the chicken pieces from the pan and stacked in the form of a rectangular furnace. - Distribution of mushrooms and tomato slices over the chicken in the template. - Add black olives and chopped herbs. - Butter are dissolved in the liquid resulting from the reddening of the chicken and then distributed over the chicken. - Put the template oven for 40 minutes or until full maturity. - Chicken Casserole offers flavored olive warm with rice or pasta.