Chicken Pot with Vegetables

Ingredients

• Chicken drumsticks (I used 5)
• 1 bag of frozen peas (500 gr)
• 1 bag of frozen carrots (500 gr)
• 4 potatoes
• 2 onions
• 2 tomatoes
• 1 handful of parsley
• 1 handful of coriander
• Salt
• 2 tbsp olive oil
• Spices: pepper, turmeric, ginger, ground coriander, sweet pepper, hot pepper (1 pinch only)
• 1 tsp tomato paste
• 1 glass of water
• A few pitted green olives

Preparation

1. Wash the chicken drumsticks in plenty of water and remove the skin with a knife.
2. Place the chicken drumsticks and olive oil at the bottom of a casserole dish, then add the sliced ​​onion and the peeled and diced tomato.
3. Add the tomato paste and the glass of water, mix with a wooden spoon.
4. Add a little salt, a little pepper, turmeric, ginger, ground coriander, sweet pepper and hot pepper.
5. Mix well with the wooden spatula then place the drumsticks in the pot.
6. Rinse the carrot peas, drain them and add them to the pot as well.
7. Peel the potatoes, wash them and cut them into slices.
8. Place them all over the pot. Peel the last tomato, cut it into slices and add it.
9. Cut the onion into strips and add it as well. Finally, sprinkle with chopped parsley and coriander.
10. Add the pitted green olives. Finish by seasoning everything with salt and a little of each spice.
11. Close the tagine and cook for 1 hour 15 to 1 hour 30 over low heat. If necessary, check with the tip of a knife.
12. Serve hot with good bread. Enjoy your food !