Summary

Ingredients

• 1 chicken (roast chicken) ready to cook, cut up and peeled
• 1 onion (s), cleaned, halved and sliced
• 1 bell pepper (s), cleaned and cut into small pieces
• 2 clove (s) garlic, chopped
• 2 tablespoon almond (s), peeled
• 2 tablespoon raisins
• 1 teaspoon olive oil
• 350 ml vegetable stock
• 0.5 teaspoon ½ ground cumin
• 1 chilli pepper (s), dried
• 0.5 teaspoon ½ saffron
• 1 tablespoon curry powder, hot
• 1 tablespoon honey
• 1 piece (s) ginger, pickled, chopped
• Salt, a good pinch
• Pepper, a good pinch black

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Instructions

1. Fry the prepared chicken pieces in a coated pan with the teaspoon of oil, take them out and put them in the prepared tagine, now also sear the vegetables in the pan and put them around the chicken pieces. Peel off the roast set with the vegetable stock, add the saffron and pour over the meat and vegetables. Add the remaining spices, almonds and raisins, close the tagine and stew either at medium temperature on the stove or at approx. 175 ° in the oven until the chicken pieces are soft and the sauce has become thick. Approx. 45 min.
2. Rice or flatbread goes well with it, and of course also works well in a Römertopf