Chicken tagine with olives and prunes

For 4 people

Ingredients

4 chicken breasts with their skin

50g / 1 ¾ oz of green olives

100g / 3 oz of pitted prunes

3 carrots

1 red pepper

3 potatoes

3 turnips

2 cloves of garlic

1 pinch of Espelette chili pepper

2 teaspoons of ras el hanout spice

1 teaspoon of cumin powder

4 tablespoons of olive oil

Preparation

Prepare the vegetables and chop them into medium size chunks.

Drizzle some oil into a large frying pan and brown the skin of the chicken breasts on high heat with a pinch of salt and ground pepper.

Take the chicken breasts out and cut them into 5 pieces.

Add the finely chopped onion to the chicken fat in the frying pan, then add the spices and the crushed garlic.

Reduce the onion and pour 125 ml / ½ a cup of water to release all the flavors of the ingredients in the saucepan.

Pre-heat your oven to 190°C/375°F.

Place the vegetables in a large cooking pot, cover with the pieces of chicken and add the juice from the saucepan.

Place the cooking pot in the oven and cook for 1h30 to 1h45.

Serve with white rice for those with a big appetite.

Enjoy your meal!

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