Tagine with chicken and vegetables

Ingredients for 4 servings:

• 4 chicken legs, without skin
• 2 bell peppers, color to taste, cut into strips
• 2 onions, cut into half rings
• 2 potatoes, cut into cubes
• 2 garlic cloves, cut into small cubes
• 1 jar chickpeas, drained (400 g)
• 2 tsp spice mix, (tajine spice mix *)
• some olive oil
• some lard
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours 20 minutes

Mix the spice mix with salt and olive oil, rub it into the chicken thighs, and marinate in the refrigerator for a few hours. Spread the lard (can be replaced with oil) in the tagine, add the vegetables, and season with salt and pepper. Place the seasoned chicken thighs on top. Place the lid on the dish and pour a little cold water into the upper cavity. Do not overheat the tagine at once to prevent cracks from forming. Simmer on low heat for about 1 hour. Flatbread makes a great side dish. * Use ready-made mix or follow the recipe in the German database.