Buy all ingredients right below the recipe
Ingredients
- 4 chicken thighs with skin and bone
- 4 tsp Garam Masala spice
- 1 tbsp vegetable oil
- 1 red onion
- 1 yellow bell pepper
- 1 red bell pepper
- 2 carrots
- 3 garlic cloves
- 5 tbsp Harissa paste
- 450 ml chicken broth
- 1 can diced tomatoes (approx. 400 g)
- 1 can chickpeas (approx. 400 g)
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp fresh flat-leaf parsley, chopped
- 150 g Greek yogurt
- Rice or couscous for serving
Preparation
- 1Halve the chicken thighs at the joint. Generously rub with salt and half of the Garam Masala (2 tsp) on all sides.
- 2Prepare 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
- 1Heat 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.
- 2Sauté the prepared vegetables (onion, bell pepper, carrots, garlic) in the remaining fat. Add the rest of the Garam Masala (2 tsp) and roast for about a minute until fragrant.
- 3Add Harissa paste, chicken broth, and diced tomatoes. Stir everything well and season with a little salt. Return the chicken pieces to the pan. Cover and let simmer gently over low heat for about an hour.
- 4Shortly before the end of the cooking time, add the chickpeas (rinsed and drained) and heat briefly. Season with freshly ground pepper and chopped parsley.
Serving
- 1Serve the hot tagine with cooked rice or couscous. Add a dollop of Greek yogurt as a refreshing topping.
Tip
For an even more intense aroma, you can braise the tagine in the oven at 160°C.
