Oriental chicken in a clay pot

Ingredients for 4 servings:

• 4 chicken thighs of the chicken fillets
• 500 g potatoes
• 1 vegetable onion(s)
• ½ liter chicken broth
• 3 carrots
• 2 stalks of celery
• 1 stalk(s) leek
• 2 garlic cloves
• 1 chili pepper(s)
• 1 tbsp honey
• 1 jar orange juice
• 1 stalk(s) cinnamon
• 1 tsp Rub (African Rub), or mix cumin, chili, ginger, allspice, salt, cardamom, coriander
• some barberries
• 1 small piece(s) of ginger

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Chop the carrots into small pieces, not too small. Halve the chili and cut into thin crescents. Halve the leek, peel the celery and cut into pieces. Dice the potatoes and onion. Rub the chicken thighs or fillets with honey and the seasoning mix, then fry in olive oil. Then remove from the pan and divide them between the pans. Toss all the vegetables in the hot roasting pan and pour over the chicken stock. Place the vegetables on top of and under the meat in the pan, mix in the garlic, chili, ginger and barberries, and add the peeled celery stalks and the halved leek stalks whole. Put the lid on and put it in the oven. Check occasionally to loosen everything up a bit with a wooden spoon and add the orange juice. Cook at 180°C for 180 minutes. Longer if desired. Remove the lid for the last half hour.