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Chicken Tagine with Heritage Vegetables
A fragrant slow-cooked dish with spices and heritage vegetables.
Ingredients - for 4 people
- 4 chicken legs
- 200g Jerusalem artichokes
- 100g turnip
- 400g sweet potato
- 4 onions
- 4 preserved lemons
- 4 tbsp spices (Ras el Hanout, ginger, cumin)
- A few sprigs of coriander
- A few mint leaves
- Olive oil
- Salt & pepper
Preparation
Peel and finely slice the onions. Cut the chicken legs in half.
In a large pot, sauté the onions in olive oil, then add the chicken. Season with salt, pepper, and spices.
Peel and dice the vegetables into small cubes.
Pour in 2 glasses of water, add the preserved lemons (chopped, seeds removed), and the diced vegetables. Cover and simmer for 30-35 minutes, adding more water if necessary to prevent sticking.
Once the chicken and vegetables are tender, remove from heat.
Serve immediately, garnished with fresh coriander and mint leaves.
