Chicken and zucchini tagine

Recipe: Chicken and Zucchini Tagine

Chicken zucchini tagine recipe, a complete meal for this tagine. I like to cook this way, the tagine allows a perfect cooking and divinely perfumes the chicken. Be careful, zucchini often reject a lot of water with this kind of dish, so as not to have too much water, I put a little semolina at the bottom of the tagine.

Recipe ingredients

Chicken and zucchini tagine recipe for 8 people:
16 chicken drumsticks
4 round zucchini
4 grappa tomatoes
4 beautiful shallots
2 yellow peppers
100 g of beans eat everything
1 tablespoon of olive oil
1 nice onion
1 teaspoon of Raz el Alouf
1 pinch of ginger
1 pinch of cumin
3 cinnamon sticks
½ teaspoon of harissa
Salt and pepper

Instructions

Preheat the oven to 180 °
Rinse the vegetables.
Peel the onion, then cut into quarters and then into strips.
Peel the shallots, then finely chop.
Cut 2 zucchini in 4.
Cut the rest of the zucchini into small cubes.
Cut the beans all the way down to about 1 cm.
Cut 2 tomatoes in 4.
Cut the rest of the tomatoes into small cubes.
Heat the tagine with the olive oil and all the spices.
Sear the chicken drumsticks in the flavored oil, be careful the spices must not burn.
Turn the drumsticks over so that they are roasted on all sides.
Clear the center of the tagine and brown the shallots and onion.
Dilute the harissa in a little water, then pour into the tagine.
Push around the edges, sear the yellow pepper.
Add the cinnamon sticks.
Remove the meat from the tagine.
Sear all the cut vegetables.
Place the chicken drumsticks on the vegetables.
Add the tomato and zucchini quarters.
Place the lid on the tagine.
Place in the oven and cook for 1 hour 30 minutes.