Tajine with Chicken and Vegetables
Ingredients
- Ingredients
- 8 Chicken wing
- 4 Chicken legs
- 1 bunch cilantro
- 2 garlic cloves
- 150 milliliters Chicken broth
- salt
- 1 -2 teaspoons ground Cumin
- ½ tsp Ras el hanout
- ½ tsp Black pepper
- 5 Tbsps olive oil
- 150 grams Artichoke bottoms
- 300 grams small Beets
- 1 yellow Bell pepper
- 200 grams Snow peas
- 200 grams Peas (frozen)
- cilantro (for garnish)
Preparation steps
Soak the Tajine in cold water for 30 minutes if it is unglazed.
Thaw peas.
Rinse the cilantro, shake dry and pluck the leaves from the stems. Peel garlic and chop finely with the cilantro. Stir in a bowl and season with cumin, ras el hanout and pepper. Stir in 4 tablespoons olive oil. Rinse bell pepper, cut in half, remove seeds and cut the flesh into strips. Rinse artichokes and drain.
Rinse and peel turnips.
Grease tagine with remaining oil.
Rinse chicken pieces, pat dry and rub with some of the seasoned oil. Add to the tagine. Add whole and prepared vegetables in layers over the meat, sprinkling with the seasoning oil and lightly seasoning with salt.
Place the lid on the tajine, place in the cold oven and bake at 200°C (approximately 400°F) for about 1 hour, gradually pouring in the broth. Finally, season with salt to taste and serve garnished with cilantro leaves.
