ONE POT CHICKEN MARRAKECH

Hot India

meat

main course

difficult

Michael Nölke

INGREDIENTS FOR 4 PERSONS

INGREDIENTS FOR 4 PERSONS

** Chicken Pot **
5 small chicken legs
1 yellow pepper
200 g zucchini, diced
100 g spring onions, cut into rings
200 g sliced carrots
200 g chopped tomatoes
1 tin chickpeas (425 ml)
500 ml vegetable stock
2 teaspoons of ginger, freshly grated
3 dried apricots, diced
50 g sultanas
Salt, pepper, Tomami Maghreb seasoning sauce
Leaves of 6 stems of coriander, cut into fine strips

** Marinade for the chicken legs **
½ tsp. ground cumin
2 tsp. TOMAMI spicy sauce Maghreb
½ tsp. cinnamon
1 tsp. honey
½ tsp. ground cloves

INSTRUCTIONS

Wash the chicken legs, pat dry and marinate for 1 hour with cumin, cinnamon,
honey and cloves. Wash the pepper, remove the seeds and the white skins
and cut into thin strips. Drain the chickpeas. Sauté the chicken legs in hot oil. Add the chickpeas and fry. After a few minutes gradually add the other vegetables and sauté briefly. Add the vegetable stock and simmer for about 25 minutes. Finally add the ginger, apricots and sultanas. Season the chicken pot with Tomami Maghreb seasoning sauce, salt and pepper. Add some of the coriander and stir. Use the rest as a garnish. Serve with couscous and harissa aioli

Many thanks to Michael Nölke of www.salzig-suess-lecker.de – a fairy tale
from „A Thousand and one Nights!“