Ingredients
- 6 chicken drumsticks
- 2 small onions, peeled and sliced into strips
- 3 large carrots, peeled, cored and cut lengthwise
- 1 bell pepper, washed, hulled and cut into medium pieces
- 1 zucchini washed and cut into thin strips
- 1 small bird’s eye chili pepper
- 1 teaspoon of turmeric
- A few sprigs of coriander (or flat-leaf parsley), finely chopped
- ¼ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon curry
- 1 chicken cube
- 1 teaspoon of ginger
- Salt and pepper
Preparation
In a deep tagine or pot over high heat and uncovered, brown the chicken, onions, and carrots for 10 minutes with a generous drizzle of olive oil. Then add the spices, coriander, water and the cube; close the tagine, lower the heat and simply let it simmer for about twenty minutes while checking from time to time.
In a nearby pan, over medium heat, sauté the pieces of pepper and the zucchini strips for about ten minutes, stirring them regularly and ensuring that both sides of the zucchini strips are cooked.
Finally add the pieces of sautéed peppers and zucchini to the tagine and let the sauce finish reducing for around ten minutes, uncovered. When the sauce is creamy, stop cooking and serve with good fresh bread.
source: la-cuisine-marocaine.com
