Ingredients
people
- 30 ml olive oil
- 20 ml sunflower oil
- 1 large onion (sliced)
- 4 chicken drumsticks (without skin)
- 3 carrots (sliced)
- 1 red bell pepper (sliced)
- ½ yellow bell pepper (sliced)
- 2 tomatoes (cut into pieces)
- 8 potatoes (peeled and sliced)
- 1 teaspoon paprika
- 1 teaspoon turmeric
- cayenne pepper and salt to taste
- 1 vegetable stock cube
- 1 Maggi chicken stock cube
- 200 ml water (boiled)
- 100 grams broad beans (fresh or frozen)
- 100 grams fresh frozen peas
- 1 bunch of coriander (fresh - finely chopped)
- 100 grams green olives
- Moroccan bread
Equipment
INSTRUCTIONS (how to make this recipe):
- Heat both oils in a tagine over medium heat, add the onion and sauté until translucent. Add the chicken and cook for 5 minutes. Stir frequently.
- Add the sliced carrot and bell pepper to the tagine and stir briefly. Cook over medium heat for 10 minutes.
- Add the tomatoes and potatoes with the spices, crumble the stock cubes and spoon the vegetables and chicken into the tagine. Place the chicken on top of the vegetables and potatoes.
- Add the boiled water and cover the tagine. Let it simmer for 20 minutes, add the peas and broad beans for the last 10 minutes.
- Chop the coriander, add it to the dish and simmer for another 5 minutes. Garnish with olives, serve with bread and enjoy!
Nutrition information per portion
Calories: 521kcal | Carbohydrates: 97g | Proteins: 27g | Fats: 24g | Saturated fats: 4g
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