Moroccan Chicken Tagine with Chickpeas
(0)
80 min
Masterpiece
Knuspr-Küche
Erleben Sie den Zauber Marokkos mit dieser aromatischen Hähnchen-Tajine. Saftige Hähnchenschenkel schmoren gemeinsam mit Kichererbsen, Paprika und Karotten in einer würzigen Sauce aus Harissa und Garam Masala. Ein orientalisches Festmahl, das durch die lange Garzeit besonders zart und geschmacksintensiv wird. Perfekt serviert mit Couscous oder Reis und einem Klecks kühlem griechischem Joghurt.
Ingredients
Preparation method
Preparation
Halve the chicken thighs at the joint. Generously rub with salt and half of the Garam Masala (2 tsp) on all sides.
Prepare the vegetables: Core the bell peppers and cut into coarse pieces. Peel the onion and cut into eighths. Cut the carrots into slices about 1 cm thick. Peel the garlic and slice thinly.
Cooking
Heat the oil in a tagine or a heavy pan. Sear the chicken pieces on all sides until golden brown. Remove the meat and set aside.
Chef's tip
For an even more intense aroma, you can braise the tagine in the oven at 160°C.
Nutritional values
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