Chicken Stew

Ingredients

• 1 Chicken (ca. 1.2 kg)
• 1 tsp cumin
• Salt
• Pepper (freshly ground)
• 2 tbsp cornmeal
• 2 tbsp olive oil
• 2 Onions
• 1 tsp freshly chopped ginger
• 500 ml poultry broth
• 1 pinch saffron (ground)
• 2 salt lemons
• 400 g starchy potatoes
• 1 red bell pepper
• 60 g green olives (pitted as desired)
• 2 tbsp freshly chopped parsley
• a pinch cinnamon powder
• parsley (for garnish)

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into 8 pieces. Crush cumin in a mortar and season the chicken pieces with it. Also salt and pepper. Dredge in flour and brown in hot oil in a tajine or Dutch oven on all sides. Peel and finely dice the onions. Add them with ginger to the chicken and sauté briefly. Deglaze with broth and sprinkle saffron. Slice lemons into wedges. Peel, wash, cube potatoes and add with lemon to the chicken. Wash, halve, deseed and chop bell pepper. Mix olives and parsley into the stew and cover; simmer gently for about 45 minutes, adding more broth as needed and stirring occasionally.

2. 2.

   Season with salt, cinnamon and pepper and serve garnished with parsley.