North African Chicken Stew
ready in 55 min.
1 Cutting board, 1 Large knife, 1 Citrus juicer, 1 Bowl, 1 Whisk, 1 Teaspoon, 1 Small knife, 1 Peeler, 1 Wooden spoon, 1 Serrated knife, 1 Tablespoon, 1 Knife
Preheat the oven to 175°C.
Peel and roughly chop the garlic. Put into a mortar with the coriander leaves (reserve a few to garnish), paprika, cumin, turmeric, 2 tbsp olive oil and the lemon juice and crush to a fine paste. Add a little salt and pepper and rub the paste into the chicken breasts.
Cut the pumpkin into wedges and put into a baking dish with the washed and drained tomatoes. Sprinkle with olive oil and season with salt and pepper. Place the chicken breasts on top of the vegetables, skin side up, and cook in the preheated oven for about 30 minutes.
Serve scattered with the reserved coriander leaves.