Chicken tagine with caramelized apples and pears

Ingredients for 2 servings:

• 2 chicken legs
• 4 apples, firm-cooking
• 4 pears, firm-cooking (e.g. Williams, Abate Fetel)
• 2 tbsp orange juice
• 1 m.-large onion(s), chopped
• 2 garlic cloves, chopped
• 1 piece(s) ginger, approx. 3 cm, peeled and grated
• 1 pinch(s) saffron powder
• 4 tbsp honey
• 2 tbsp olive oil
• butter
• salt and pepper
• ½ jar water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Recipe from the Atlas Mountains, slightly modified

Wash and dry the chicken thighs. Gently separate the skin from the bones. Mix the ginger, garlic, 1 tablespoon of honey, orange juice, and saffron, then season with salt and pepper. Rub this mixture all over the chicken thighs, including under the skin. Heat the oil in the tagine and brown the meat on all sides. Add the onion and braise briefly. Add 1/2 glass of water, then season with salt and pepper. Close the tagine and simmer over low heat until the meat is completely tender (takes about 30-40 minutes). Turn the meat occasionally. Finally, let the water evaporate, removing the lid from the tagine if necessary. Meanwhile, peel the apples and pears. Remove the cores and cut into wedges. A few minutes before the tagine is cooked, melt a little butter in a pan. Brown the fruit wedges in the butter, pour over 3 tablespoons of honey, and let them caramelize. Before serving, brush the chicken again with the honey-orange juice mixture and fry until golden brown on all sides. Serve the fruit with the chicken. It tastes delicious with flatbread.