Chop the celery and mushroom and line the bottom of a tagine or slow cooker with those two ingredients. Meanwhile, brown the chicken, beef, sausage in frying pan.
In a mixing bowl, stir together the diced garlic, olive oil, juice from the key lime, vinegar, herb de Florence, red pepper, Rasel al hanout spice and Dijon mustard, making a sauce. Cut one half of the lime rind into slices, then dice and set aside.
Put the browned meat in layers in the tagine. Chicken to the outside, steak to the inside, sausage on top of both. Sprinkle some more herb de Florence on top. Then flash the hot frying pan with the red wine, and pour the mixture over the meat. Then spoon the sauce over the top of the meat. Sprinkle the lime rind you have set aside over the top of the meat. Then place the halved cherry tomatoes in amongst the meat on the top.
Cover and cook at 405 degrees Fahrenheit for 1 hour and 20 minutes.
Only partially cook the meat in the frying pan. Don't overdo it. Use a tagine if you can get one. The meat will turn out perfect every time.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 413 (65%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 122.5mg||38 %|
|Sodium 198.7mg||7 %|
|Potassium 1072.7mg||28 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 7g|
|Protein 41.3g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 631
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