Chicken Tajine

Ingredients

• 1.2 kg ripe tomatoes
• 100 g tomato purée
• 2 tbsp Tomato paste
• 1 onion
• 2 Garlic cloves
• 1 l chicken broth
• 2 tbsp vinegar
• 2 tbsp honey
• 0.25 tsp cinnamon
• 0.25 tsp Ginger powder
• 0.5 tsp ground cumin
• 1 tsp turmeric
• 1.2 kg roasted chicken (1 roast chicken)
• Salt
• pepper (from grinder)
• 4 tbsp olive oil
• 100 g peeled almonds

Instructions

1. 1.

   Cut the chicken into 8 pieces, season with salt and pepper, and brown all sides in 2 tbsp olive oil in a pot; remove and set aside. Fry the almonds in the oil, then set aside.

2. 2.

   Peel and finely chop the onion and garlic.

3. 3.

   Briefly blanch the tomatoes in boiling water, cool, peel, quarter, remove stems, deseed, and roughly chop.

4. 4.

   Heat the remaining oil in the pot, sauté the onions until translucent, add garlic, cook briefly, then add tomatoes, tomato puree, and tomato paste; stir well and bring to a boil. Add vinegar, honey, spices, salt, and pepper.

5. 5.

   Transfer the tomato sauce to a tajine or keep it in the pot, arrange the chicken pieces on top, and pour enough broth to cover everything.

6. 6.

   Cover with the tajine lid (or partially cover the pot) and cook over low heat for about 2 hours until almost all liquid has evaporated.

7. 7.

   Serve sprinkled with almonds.