Chicken and Cauliflower Tagine

Ingredients for 4 servings:

• 3 tbsp olive oil
• 2 chicken thighs, cut in half each, without skin
• 2 cloves garlic
• 4 tomatoes
• 1 tsp freshly chopped ginger or 1/2 tsp ginger powder
• 2 bay leaves
• 1 tsp, heaped salt
• ½ tsp white pepper
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped turmeric
• 1 stalk(s) cinnamon or 1/4 tsp cinnamon powder
• 1 head of cauliflower
• 2 tbsp coriander greens, chopped
• 2 potatoes
• 1 onion(s)
• 1 jar water
• some parsley, chopped

Instructions

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

Moroccan cuisine

Heat the olive oil in a tagine or a large, lidded pan. Brown the chicken pieces on both sides. Add the chopped garlic and 2 diced tomatoes. Sprinkle the chopped ginger, salt, pepper, paprika, turmeric, bay leaves, and cinnamon stick over the chicken, and mix everything well. Sauté for 2 minutes, then cover and simmer over low heat for 15 minutes. Deglaze with a glass of water and simmer for another 30 minutes. Add the cauliflower, which has been cut into slightly larger florets, and scatter the chopped cilantro over the top. Arrange the 1/2 cm thick potato slices on top and spoon some of the sauce over the cauliflower and potatoes. Slice an onion and 2 tomatoes and return them to the pan. Put the lid on and simmer the vegetables over low heat for 20 minutes. Sprinkle with the chopped parsley and serve.