Chicken and Vegetable Tagine

Instructions

1. 1

   Weigh 150 g of raw boneless, skinless chicken thigh meat. Cut it into 4 cm pieces. Slice the 50 g of onion; cut the 80 g of carrot and the 100 g of potato into 2 cm chunks, and the 80 g of zucchini into 3 cm pieces.

2. 2

   In a small Dutch oven, heat the 10 g of olive oil and soften the onion for 5 minutes over medium heat. Add the chicken and brown it for 5 minutes, turning it.

3. 3

   Add the carrot and potato, 200 ml of water, a pinch of ground ginger and turmeric, and a little salt. Bring to a simmer, cover and cook for 20 minutes over low heat.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.