Tajine with Poultry

For the Tajine with Poultry, divide the chicken into 8 portion pieces. Heat olive oil in a large roaster over medium heat. Pour in onion, garlic, poultry and spices and sauté, turning, until golden brown.

Rinse chickpeas and add with carrots and canned tomatoes with juice. Cook at low temperature for 30-45 minutes. Or cook at 180 degrees (bottom, convection 160 degrees) in tajine romaine pot or mold with closed lid in oven for 1 hour.

After 25 minutes, add zucchini, melanzani and culinary herbs to the poultry and continue to steam for 20 minutes until it is all cooked.

Remove the skin from the pumpkin, cut into 4-5 cm wide strips and steam in lightly salted water for about 15 minutes, drain and add to the poultry.

Bring the tajine to the table and offer couscous with it.

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