Chicken breast with olives and carrots

Ingrédients :
4 cuisses de poulet
6 carottes
2 oignons
1 ail
50 gr d’olive denoyautés
2 c à c gingembre moulu
2 c à c piment doux
2 c à c de raz el hanout
colorant safrané


Dans un premier temps, faisons risoler les cuisses de poulet dans de l’huile d’olive. Une fois qu’elles commencent à prendre de la couleur, ajoutons les oignons, l’ail et les épices. Puis assaisonnons.

Laissons cuire 5 petites minutes puis ajoutons les carottes préalablement coupés et les olives. Couvrons d’eau et laissons mijoter 30 minutes.

Swiss Carrot Cake Recipe


  • 300 g grated carrots
  • 250 g ground almonds (2 sachets)
  • 4 eggs
  • 200 g sugar
  • 60 g flour

The zest and juice of half a lemon

  • 1/2 sachet of yeast
  • 1 pinch of salt
  • Butter for the mold
  • The frosting:
  • 1 tablespoon lemon juice
  • 150 g icing sugar
  • 1 egg white


1)Preheat oven to 180 ° C. Peel and grate the carrots, to obtain 300 g.

2)Mix the sugar and the egg yolks until the mixture whitens. Add one-to-one zest, half-lemon juice, grated carrots, ground almonds, flour, salt and yeast. Mix well between each ingredient.

3)Beat the whites until firm. Incorporate them gently into the dough.

4)Butter and flour a missed pan. Pour the preparation and cook for 40 to 50 minutes (depending on the oven).

5)When the cake is cooked, remove it from the oven, let it cool and unmold it.

Carrot Beef Recipe


  • 800gr of beef carbons in cubes
  • 1 Branch of celery
  • 500gr Of carrots
  • 2 Shallots
  • 2 càs Butter
  • 750ml Red wine
  • 2 tbsp tomato paste
  • 1 Bouquet garni
  • Salt pepper


  1. Clean and finely chop the celery. Peel and slice shallots and melt in butter, casserole or saucepan.
  2. Add the meat cubes and brown on all sides, stirring with a wooden spatula.
  3. Peel carrots and cut into slices. Pour them into the saucepan, salt, pepper and mix.
  4. Wet with the red wine and bring to a boil. Add the celery, the tomato concentrate and the bouquet garni, reduce the fire a little, cover and simmer 1:30.


Squash or pumpkin stew with chickpeas and carrots (marak dar marhzin) {vegan, gluten-free}


3 Tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 tsp turmeric
2 tsp ground ginger
2 tsp ground cinnamon
2 medium carrots, peeled and sliced
2 cups water
1 lb butternut squash or sugar pumpkin, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes
1 14-oz can chickpeas, drained and rinsed
2 tsp harissa, or more to taste
3/4 cup raisins or dried cherries
3 tsp honey
Kosher salt and black pepper, to taste
Lemon wedges, for serving
Parsley leaves, for garnish


Make this stew in a Dutch oven or large tagine (with a diffuser, or a tagine that is safe for stove top cooking).

In your pan over low heat, heat the oil and add onions. Cook gently for 5 minutes, then add garlic, turmeric, ginger and cinnamon. Cook, stirring, for 1 minute until the paste becomes slightly aromatic.

Add carrots and water, stir, and cover the pot. Cook on lowest heat for 10 minutes.

Add squash or pumpkin, sweet potato, chickpeas, harissa, raisins and honey, plus 1/4 tsp each of salt and pepper. Stir everything together. Cover and simmer until vegetables are tender, 20-30 minutes.

Taste, and adjust seasoning with salt and pepper. Garnish with parsley leaves, and serve with couscous and lemon wedges to squeeze over the vegetables


Tadjine Zitoune:Algerian Chicken Tajine with Olives,Carrots,Mushrooms


1 chicken or 4 large chicken pieces

250g pitted olives

1 onion

2 to 3 carrots

250g mushrooms


bay leaf

Salt, black pepper



1 tbsp flour

1 lemon


Blanch olives 10min. Drain.

Brown the chicken cut into pieces with 3 tbsp of oil, grated onion and spices.

Add 1 / 2 liters of water and boil.

Halfway through cooking, add sliced carrots, mushrooms and olives and cook.

At the end of cooking, mix flour in  a ladle of sauce and juice of 1 lemon, then pour this mixture over the cooked chicken.

Simmer a few moments until the sauce is smooth.