4 PERS. | ±45 MIN.
For the Tajine:
500 ml chicken stock Bouillon Herkules
Dosage of broth ± 22g in 1.0 l water/liquid
8 chicken legs
Salty
Black pepper
2 tablespoons spice mix
Olive oil
A handful of cherry tomatoes
1 cauliflower
1 onion
3 cloves of garlic
1 tablespoon grated ginger
Pinch of saffron
1 tablespoon tomato concentrate
3 tablespoons lemon juice
Olives
½ bunch of coriander (leaves only)
For the herb mix:
1 teaspoon garlic powder
2 teaspoons cinnamon
3 tablespoons ground coriander
1 ½ tablespoon ground turmeric
1 tablespoon ginger powder
½ tablespoon cardamom
3 ½ tablespoons paprika powder
2 ½ teaspoons allspice (Spanish pepper)
Pearl couscous
Heat the tagine.
Season the chicken drumsticks with salt, pepper, 2 tablespoons of the herb mix and 2 tablespoons of olive oil. Then cut the cauliflower into small pieces.
Chop the onion and then add the garlic and ginger.
Place the chicken legs at the bottom of the tagine so they can fry a bit. Then place the cauliflower around the chicken in the dish.
Now add onion, garlic, ginger, tomatoes, olives and saffron.
Finally, cover all the vegetables with pearl couscous.
Mix the vegetables with tomato concentrate and all other herbs.
Then moisten with chicken stock and put the lid on the tagine.
Simmer for 30 minutes on low heat.
Don't forget to stir occasionally.
Finish with coriander leaves and lemon juice.
Enjoy your meal!