Ingredients
- 4 chicken thighs+4 chicken drumsticks
- 2 brown onions, cut into quarters
- 800g pumpkin, seeded, peeled, cut into 4 cm pieces
- 400g canned chickpeas, rinsed, drained
- 1 teaspoon ground coriander
- 2 teaspoon cumin
- 1 stick of cinnamon
- 1 tablespoon of olive oil
- 4 cups (1 liter) chicken broth
- 1 teaspoon sweet paprika
- 1 teaspoon ground ginger
- 1 cup (120g) green olives
- 1/2 your
Preparation
Heat the oil in a pot. Add half the chicken and cook for 2-3 minutes on each side or until golden brown. Transfer to a plate. Repeat the operation with the remaining chicken.
Add the onion and cook, stirring, for 5 minutes or until lightly browned. Add the cinnamon, cumin, ground coriander, paprika and ginger; cook, stirring, for 1 minute or until aromatic. Return chicken to broth; bring to a boil. Remove from heat. Add the pumpkin and chickpeas.
Cook over medium heat for 40 minutes or until the chicken is cooked and the pumpkin is tender. Add olive and green almond and season with salt and pepper.
Serve the tagine with couscous semolinasse (50 g) of blanched toasted almonds
- source: Moroccan-cuisine
