- 8 large Belgian endives
- 200ml chicken stock
- 2 tablespoons honey
- 40g butter
- ½ teaspoon grated orange peel
- 1 tablespoon olive oil
- freshly ground black pepper
Cut a thin slice off the Belgian endives and cut out the bitter core. Lay the endives in the tagine and pour the chicken stock over them. Season with salt and pepper. Place on the lid and cook the endives for 50 minutes over low heat.
Add the honey, butter, orange peel and 1 tablespoon of olive oil.
Remove the lid and cook the endives for 10 more minutes at medium heat, turning them around until they are caramelised on all sides.