Tagine with chicken and potatoes in spicy curry sauce and salad

Ingredients for 2 servings:

• 2 chicken thighs, removed from cooking if necessary
• 800 g potatoes, mainly waxy
• 2 tomatoes
• 1 pepper, red
• 1 tbsp chicken broth powder
• 5 g parsley, fresh
• 1 tbsp harissa
• 1 tbsp curry powder
• salt and pepper
• some oil for frying
• 75 g lamb’s lettuce
• 1 tomato(s)
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• salt and pepper

Instructions

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

Peel the potatoes and cut into 2 cm chunks. Cut two of the tomatoes into sixths, and dice the third into small cubes for the salad. Halve the peppers lengthwise, remove the seeds, and cut into fine strips. Dissolve the stock spice in 400 ml of hot water. Finely chop the parsley and stalks. Season the chicken on both sides with salt and pepper and sear on all sides in a large, high-sided, lidded pan or a tagine with a little oil. Push the chicken to the edge of the pan, place the tomato sixths, half the parsley, and the pepper strips in the empty space in the middle, and sauté briefly. Then arrange the potato pieces on top, season with harissa and curry powder, and pour over the chicken stock. Simmer the dish with the lid closed for 45-60 minutes, until the potatoes are tender. During this time, trim the lamb’s lettuce. Make the dressing from the oil, vinegar, salt, and pepper. Add the diced tomatoes to the lamb’s lettuce and toss with the dressing just before serving. When the tagine is finished cooking, season with salt and pepper, if desired, and serve on a deep plate. Sprinkle the tagine with the remaining parsley. Tip: If you add more chicken stock in the first step, you can later use the remaining, rich chicken, curry, and tomato broth as a seasoning for stews or soups.