Moroccan-style chicken

Ingredients for 2 servings:

• 2 chicken thighs with back piece
• 250 g carrot(s)
• 400 g potatoes
• 100 g bell peppers
• 2 tomatoes
• 1 onion(s)
• 4 plums (dried plums)
• ½ stalk(s) leek
• 25 g celery
• 10 g fresh ginger
• ½ bunch parsley
• 2 tsp spice mix (Ras el Hanout)
• 1 pinch of coriander
• 1 pinch(s) cumin
• 1 dashes lemon juice
• olive oil
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 4 hours 5 minutes

using a Roman pot instead of a tagine

Brush the chicken thighs with olive oil and rub each one with 1/2 teaspoon of Ras el Hanout. Let stand in the refrigerator for two hours. Rinse the earthenware pot and then grease the bottom with a little olive oil. Peel the carrots, halve them lengthwise, and cut them into strips. Place them on the bottom layer of the earthenware pot. Peel the potatoes, cut them into bite-sized pieces, add them to the pot, and add a little salt. Cut the peppers into bite-sized pieces, cut the tomatoes into eighths, and add everything to the earthenware pot. Halve the onion and then slice it. Clean the leek and cut it into rings. Dice the celery and ginger into small cubes. Chop half the parsley. Place everything in the earthenware pot, sprinkle with 1 teaspoon of Ras el Hanout and a pinch of coriander, cumin, and salt. Halve the prunes and add them to the pot. Add a few squeezes of lemon juice. Add a little salt to the chicken thighs and place them on top. Cover and let the whole thing simmer in the oven at 180 degrees Celsius for 70 minutes (do not preheat oven). Then, uncovered, let it brown for about another 25 minutes at 200 degrees Celsius. Chop the remaining parsley, sprinkle freshly over the top, and it’s done.