For the tagine:
500 ml Bouillon Herkules chicken stock
stock dose: ± 22g in 1l of water/liquid
8 chicken drumsticks
2 tablespoons of spice mix
3 garlic cloves
1 tablespoon of grated ginger
A pinch of saffron
1 tbsp tomato paste
3 tbsp lemon juice
½ bunch of coriander (a few leaves)
For the spice mix:
1 tsp garlic powder
2 tsp cinnamon
3 tbsp ground coriander
1 ½ tbsp ground turmeric
1 tbsp ginger powder
½ tbsp cardamom
3 ½ tbsp paprika powder
2 ½ tsp allspice (Spanish pepper)
Heat the tagine.
Season the chicken drumsticks with salt, pepper, 2 tablespoons of the spice mix and 2 tablespoons of olive oil. Cut the cauliflower into small pieces.
Finely chop the onion and add the garlic and ginger.
Put the chicken drumsticks at the bottom of the tagine and start baking them. Then arrange the cauliflower around the chicken.
Add the onion, ginger, tomatoes, olives and saffron.
Finally, cover all the vegetables with pearl couscous.
Mix the vegetables with the tomato paste and the rest of the spices.
Drizzle with stock and cover the tagine with the lid.
Simmer for 30 minutes on a low heat.
Do not forget to stir occasionally.
Top with the coriander leaves and lemon juice.