Moroccan Chicken Tagine with Chickpeas

Halve the chicken thighs at the joint. Rub generously with salt and half of the garam masala (2 tsp).

Prepare the vegetables: cut the onion into eighths, carrots into approx. 1 cm pieces, deseed the bell peppers and cut into coarse pieces. Slice the garlic thinly.

Heat the oil in a tagine or a heavy pan and sear the chicken pieces on all sides. Remove the meat and set aside. Now sauté the prepared vegetables in the same pan. Add the remaining garam masala (2 tsp) and roast briefly.