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Heat some oil in a large tagine or stew pot and color the chicken legs on both sides nice and golden brown. Remove them briefly and set aside.
In the same pan fry the onions and garlic until soft and fragrant.
Then add the tagine spices and stir well to loosen the flavors.
Put the chicken back in the pot and add the potatoes, carrots, squash and zucchini.
Pour in the water with the three chicken stock cubes and bring to a boil.
Then lower the heat, cover and let everything simmer gently - for at least 20 minutes, until the chicken is buttery soft and the vegetables are tender.
After 20 minutes, add the olives, lemon juice and honey.
Gently stir everything together and simmer for another 10 minutes without a lid.
Top with a generous handful of fresh parsley and serve with steaming couscous prepared simply with boiling water, a pinch of salt and a splash of olive oil.
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Ingredients
for
4
persons
person
4 chicken legs
1 zucchini, roughly chopped
2 carrots, sliced diagonally
200 g pumpkin, diced
2 potatoes, sliced
2 onions, in half rings
2 cloves of garlic, finely chopped
150 g green olives
2-3 tbsp tagine spices (or ras el hanout)
A handful of fresh parsley, finely chopped
Juice of 1 lemon
2 tbsp honey
3 chicken stock cubes + 1 liter of water
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A deliciously fragrant tagine with tender vegetables, tender chicken and that blissful sweet and sour touch of honey, lemon and olives. Serve with couscous
55
minus
Heat some oil in a large tagine or stew pot and color the chicken legs on both sides nice and golden brown. Remove them briefly and set aside.
In the same pan fry the onions and garlic until soft and fragrant.
Then add the tagine spices and stir well to loosen the flavors.
Put the chicken back in the pot and add the potatoes, carrots, squash and zucchini.
Pour in the water with the three chicken stock cubes and bring to a boil.
Then lower the heat, cover and let everything simmer gently - for at least 20 minutes, until the chicken is buttery soft and the vegetables are tender.
After 20 minutes, add the olives, lemon juice and honey.
Gently stir everything together and simmer for another 10 minutes without a lid.
Top with a generous handful of fresh parsley and serve with steaming couscous prepared simply with boiling water, a pinch of salt and a splash of olive oil.
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Heat some oil in a large tagine or stew pot and color the chicken legs on both sides nice and golden brown. Remove them briefly and set aside.
In the same pan fry the onions and garlic until soft and fragrant.
Then add the tagine spices and stir well to loosen the flavors.
Put the chicken back in the pot and add the potatoes, carrots, squash and zucchini.
Pour in the water with the three chicken stock cubes and bring to a boil.
Then lower the heat, cover and let everything simmer gently - for at least 20 minutes, until the chicken is buttery soft and the vegetables are tender.
After 20 minutes, add the olives, lemon juice and honey.
Gently stir everything together and simmer for another 10 minutes without a lid.
Top with a generous handful of fresh parsley and serve with steaming couscous prepared simply with boiling water, a pinch of salt and a splash of olive oil.
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.