Summary

Ingredients

• 2 chicken thighs with back piece
• 250 g carrot (s)
• 400 g potato (s)
• 100 g paprika
• 2 tomato (s)
• 1 onion (s)
• 4 plum (s), (prunes)
• 0.5 stick ½ leek
• 25 g celery
• 10 g iner, fresher
• 0.5 ½ bunch parsley
• 2 teaspoon spice mixture, (Ras el Hanout)
• 1 pinch (s) coriander
• 1 pinch (s) cumin
• 1 squirt lemon juice
• olive oil
• salt

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Instructions

1. Brush the chicken thighs with olive oil and rub each one with 1/2 teaspoon of Ras el Hanout. Let stand in the refrigerator for two hours. Water the Römertopf and then grease the bottom with a little olive oil.
2. Clean the carrots, cut in half lengthways and cut into strips. Pour the bottom layer into the Römertopf. Peel the potatoes, cut into bite-sized pieces, add to the pot and season with a little salt. Cut the peppers into bite-sized pieces, cut the tomatoes into eighths and pour everything into the Römertopf. Halve the onion and then cut into slices. Clean the leek and cut into rings. Cut the celery and ginger into small cubes. Chop half of the parsley. Pour everything into the Römertopf, sprinkle 1 teaspoon of Ras el-Hanout and a pinch of coriander, cumin and salt over it. Halve the plums and pour over them. Add a few squirts of lemon juice. Salt the chicken thighs a little and place on top.
3. Put the lid on it and let it simmer in the oven for 70 minutes at 180 degrees (do not preheat the oven). Then let it take some color for another 25 minutes with the lid open and at 200 degrees. Cut the rest of the parsley, sprinkle freshly over the top, done.