Moroccan chicken tagine

Ingredients for 4 servings:

• 1 can chickpeas
• 1 sweet potato(s)
• 1 lemon(s), untreated
• 1 onion(s)
• 4 chicken legs
• 10 g parsley
• 2 g harissa (powder)
• 400 ml tomato(s), pureed
• 50 g curry paste, yellow

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simply

Rinse the chickpeas in cold water in a sieve and drain. Peel the sweet potato and dice into approx. 1 cm cubes. Wash the lemon, dry it, zest it, and squeeze out the juice. Wash the parsley and roughly chop it. Peel the onion and finely slice it. Preheat the oven to 200°C (top/bottom heat). Pat the meat dry. Rub it with a pinch of salt, a little lemon zest and juice, and the harissa powder. Mix the passata with half of the curry paste and season with salt and pepper. If you prefer it less spicy, use only 1/4 of the curry paste. Place the onions, sweet potato, and chickpeas in a baking dish with the tomato sauce and mix everything together well. Place the chicken on top of the vegetables in the baking dish, submerging it in the sauce. Cover the dish with aluminum foil and bake in the oven for approx. 30 minutes. After 30 minutes, switch the oven to broil, remove the aluminum foil, and roast the meat for about 10 minutes until golden brown. Once the meat is cooked, remove the casserole from the oven and sprinkle with parsley.