Tajine with Chicken and Vegetables

Ingredients

• 8 chicken wings
• 4 chicken drumsticks
• 1 bunch coriander leaves
• 2 Garlic cloves
• 150 ml poultry broth
• Salt
• 1-2 tsp ground cumin
• 0.5 tsp Ras el-Hanout
• 0.5 tsp Black pepper
• 5 tbsp olive oil
• 150 g canned artichoke hearts
• 300 g small beetroot
• 1 yellow bell pepper
• 200 g Sugar snap peas
• 200 g frozen peas
• coriander leaves (for garnish)

Instructions

1. 1.

   Soak the tajine pot in cold water for 30 minutes if it is unglazed.

2. 2.

   Thaw the peas.

3. 3.

   Wash the coriander, shake dry and pluck the leaves from the stems. Peel the garlic and finely chop with the coriander. Mix with cumin, Ras el-Hanout, pepper and 4 tbsp olive oil and season. Wash the bell pepper, halve, deseed and cut flesh into strips. Rinse artichoke hearts and drain.

4. 4.

   Wash and trim the beetroot pieces

5. 5.

   Rinse the tajine and wipe off excess oil.

6. 6.

   Wash chicken parts, pat dry and coat in spice oil. Place in the tajine. Layer all vegetables over the meat gradually, drizzling with remaining spice oil and lightly salting each time.

7. 7.

   Cover and bake in a preheated oven at 200°C for about 1 hour. Gradually add broth as needed. Finish seasoning with salt and serve garnished with coriander leaves.