Chicken tagine

Ingredients for 4 servings:

• 1 chicken(s), ready to cook (approx. 1.2 kg)
• Salt
• pepper
• 500 g tomatoes, ripe
• 4 tbsp olive oil
• 4 onions
• 6 garlic cloves
• 2 carrots
• 2 zucchinis
• 4 small chili peppers, dried
• 1 tsp ginger powder
• 1 tsp turmeric
• 50 g olives, small green
• 2 lemons (salted lemons)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Rinse a tagine dish (or large clay pot) with water. Cut the chicken into 16 pieces (halve the legs), season with salt and pepper. Remove the stems from the tomatoes. Briefly blanch the tomatoes, peel, and quarter them. Heat the oil in a pan and fry the chicken pieces over medium to high heat for about 8 minutes until browned all over. Peel the onions and garlic, cut the onions into strips, and roughly chop the garlic. Peel the carrots and cut into large pieces. Clean the zucchini, halve lengthwise, and cut into pieces. Roughly crush the chilies. Place the meat in the tagine dish and lightly brown the onions and garlic in the remaining oil in the pan over moderate heat for 10-15 minutes, stirring occasionally. Add the vegetables and braise lightly. Stir in the tomato quarters, chilies, and spices. Add the olives and quartered lemons. Add 1/2 liter of water, bring to a boil, season with salt and pepper, and pour over the chicken pieces. Place the tagine dish in the oven (bottom), set it to 225°C (fan oven 200°C), and cook for about 45 minutes. Serve in the dish.