Chicken and pumpkin tagine

Preparation time: 60 minutes
Difficulty: 2 out of 3 stars
Serves 2
Lactose-free
Chicken-based recipe

ingredients

• ½ chicken (cut into pieces, with the legs and breasts halved)
• 1 small pumpkin
• 1 sweet onion
• ½ orange
• ½ cinnamon stick
• 50 ml chicken stock
• a handful of soaked raisins
• olive oil
• salt and pepper
• rice or bulgur wheat
• Spices for the chicken:
  • ½ tablespoon turmeric
  • ½ tablespoon paprika powder
  • 1 teaspoon cumin
  • 1 teaspoon ground ginger
  • pepper and salt

method

1. Mix all the spices with the chicken. Ensure that all of the pieces are fully
   covered.
2. Scrub the pumpkin skin completely clean. Cut the pumpkin in half lengthwise
   and remove the seeds. Then cut it into attractive half-moon shaped pieces.
   Leave the skin on the pumpkin: this stops it from disintegrating during
   cooking.
3. Peel the onion. Cut into six slices, but do not separate the discs.
4. Fry the onion and the pumpkin briefly in the olive oil. Add the cinnamon stick,
   the juice of the orange, a piece of the orange peel and the chicken stock.
   Season with salt and pepper.
5. Add the pieces of chicken and the vegetables and braise everything on a low
   heat until cooked. This takes around 30 minutes. Do not stir more than is
   strictly necessary and leave the lid on the tagine as much as possible. Add the
   raisins 10 minutes before the end of the cooking time.
6. Serve with rice or bulgur wheat.

regional products

• pumpkin