Chicken Tagine with Vegetables, Olives and Lemons
Ingredients
- Ingredients
- 1 chicken (ready to cook, 1.4 kg)
- 1 tsp ground paprika (sweet)
- salt
- freshly ground peppers
- 2 organic lemons
- 3 sprigs rosemary
- 2 onions
- 2 carrots
- 1 Zucchini
- ½ green Bell pepper
- ½ Red Bell pepper
- 2 garlic cloves
- ½ tsp grated ginger
- 60 grams black Olives
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- 1 pinch cinnamon
- 250 milliliters Chicken broth
Preparation steps
Rinse chicken inside and out and pat dry, season with paprika, salt and pepper and set aside. Rinse lemons and cut into slices. Rinse rosemary and shake dry. Stuff chicken with 3-4 slices of lemon and half of rosemary, tie with a kitchen string. Peel onions and cut into quarters. Peel carrots. Rinse zucchini and trim ends. Cut both into slices. Rinse bell peppers, remove seed and ribs, cut into bite-sized pieces. Peel garlic. Arrange onions, garlic, lemons, carrots, zucchini, peppers, remaining rosemary, ginger and olives in a tajine pot. Season with salt, pepper, coriander, cumin powder and a pinch of cinnamon spice, mix everything well and top with chicken. Add broth and cook, covered, in preheated oven at 200°C (approximatley 400°F) for about 50 minutes. If necessary, add more broth ocasionally. Uncover and brown chicken for about 10 minutes under a hot broiler, watching carefully. Serve with couscous, if desired.
