Raisin Child's Chicken Tagine

Ingredients for 4 servings:

• 1 roast chicken, ready to cook, cut up and skinned
• 1 onion(s), peeled, halved and sliced
• 1 bell pepper(s), cleaned and cut into small pieces
• 2 garlic cloves, chopped
• 2 tbsp almonds, peeled
• 2 tbsp raisins
• 1 tsp olive oil
• 350 ml vegetable stock
• ½ tsp cumin powder
• 1 chili pepper(s), dried
• ½ tsp saffron
• 1 tbsp curry powder, hot
• 1 tbsp honey
• 1 piece(s) ginger, pickled, chopped
• e.g. salt (a good pinch)
• e.g. black pepper, ground (a good pinch)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Brown the prepared chicken pieces all over in a non-stick pan with a teaspoon of oil, remove them from the pan, and add them to the prepared tagine. Now brown the vegetables in the pan and spread them around the chicken pieces. Loosen the pan juices with the vegetable stock, add the saffron, and pour it over the meat and vegetables. Add the remaining spices, almonds, and raisins. Close the tagine and braise for about 45 minutes, either at medium heat on the stovetop or at about 175°C in the oven, until the chicken pieces are tender and the sauce has thickened. Serve with rice or flatbread. Tip: This also works in a Roman pot.