Summary

Ingredients

• 4 chicken legs
• 4 onion (s)
• 4 clove garlic
• 500 g zucchini
• 1 bunch spring onion (s)
• 2 teaspoons Moroccan spice mix (Ras el hanout)
• 2 pinches saffron threads
• 5 dl vegetable stock
• 2 salt lemon (s)
• salt and pepper
• oil

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Instructions

1. Halve the onions lengthways and cut into approx. 1 cm wide wedges. Cut the garlic into thin slices. Wash the salt lemons. Cut one of them into slices and chop the other into small pieces. Clean the zucchini, cut in half and also cut into slices. Cut the white and light green of the spring onion into rings.
2. Season the chicken legs with salt and pepper. Heat the oil in a tagine or casserole and fry the chicken legs until golden brown on each side. Then add the onion, garlic, the chopped salted lemon and saffron and deglaze with the bouillon. Cover and simmer over a mild heat for 30 minutes. After the 30 minutes, add the zucchini, ras el hanout and the salt lemon wedges and simmer for another 15 minutes.
3. The dish tastes very good with couscous.