Mediterranean tagine with figs

Ingredients for 2 servings:

• 2 chicken legs
• 2 sausages (merguez sausages)
• 3 figs, fresh or soaked
• 1 jar artichoke(s), pickled in oil
• 1 carrot(s), sliced, softly cooked
• 200 g feta cheese
• 1 cup bulgur or couscous
• 1 small zucchini
• ½ fennel bulb(s)
• 1 large onion(s)
• 4 m.-sized tomatoes
• 1 jar olives, black, small
• 1 small can of chickpeas
• Oil for frying
• salt and pepper
• coriander
• curry powder
• Paprika powder, sweet and hot
• 2 slices of butter
• Harissa
• cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

elaborate but incomparably delicious

Rub the thighs with a mixture of pepper, salt, curry, and oil and place in the oven at 150–160°C for 50 minutes. Spread the bulgur wheat on the bottom of a tagine or Roman pot and add the sliced ​​butter. Finely chop the zucchini, fennel, and onion and fry them in a little oil until hot, but do not cook them all the way through. Season the vegetables generously with garlic, salt, pepper, coriander, harissa, paprika, and cumin. Add about 1 cup of water. Finely chop the feta, figs, and carrot. Drain the olives, chickpeas, and artichokes, and chop the artichokes. Wash the tomatoes, remove the stems, and make a cross-shaped slit. Mix the carrots, feta, olives, chickpeas, figs, and artichokes with the vegetables and add them to the tagine. Place the tomatoes on top. Close the lid and place in the oven. Make sure the Roman pot is ovenproof at 160 degrees Celsius. 10 minutes before the end of the cooking time, heat a pan and brown the sausages. When the thighs are done, remove everything from the oven. Remove the lid from the tagine and arrange the chicken thighs and sausages on top of the vegetables.