Tagine with poultry and salted lemons

Ingredients for 4 servings:

• 4 chicken legs
• 4 onions
• 4 garlic cloves
• 500 g zucchini
• 1 bunch of spring onions
• 2 tsp Ras el Hanout
• 2 pinch(s) saffron threads
• 500 ml vegetable stock
• 2 salted lemons
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Moroccan stew

Halve the onions lengthwise and cut into approximately 1 cm wide wedges. Thinly slice the garlic. Wash the salted lemons. Slice one and finely chop the other. Clean the zucchini, halve it, and slice it as well. Slice the white and light green parts of the spring onion into rings. Season the chicken thighs with salt and pepper. Heat the oil in a tagine or casserole dish and fry the chicken thighs until golden brown on each side. Then add the onion, garlic, chopped salted lemon, and saffron, and deglaze with the vegetable stock. Cover and simmer over low heat for 30 minutes. After 30 minutes, add the zucchini, ras el hanout, and salted lemon slices, and simmer for another 15 minutes. This dish tastes delicious with couscous.