Tagine met kip, paprika en aardappel

Ingredients

• 600 g chicken pieces (thigh or breast), in large pieces
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp paprika powder (sweet or smoked)
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1 large onion, sliced into half rings
• 3 garlic cloves, finely chopped
• 400 g potatoes, peeled and cut into 2 cm cubes
• 2 bell peppers (red and yellow), roughly chopped
• 1 zucchini, cut into half-moons
• 2 ripe tomatoes, diced (or 1 can diced tomatoes, 400 g)
• 150 ml water or chicken stock
• Fresh coriander (cilantro) or flat-leaf parsley, for garnish
• 1 tbsp lemon juice

Instructions

1. 1

   Mix the chicken pieces with olive oil, cumin, turmeric, paprika powder, cinnamon, salt and pepper. Let this marinate for at least 15 minutes.Heat a drizzle of olive oil in the tagine over medium heat. Add the onion and garlic and gently fry for 3 minutes until translucent.Add the marinated chicken and brown it on all sides, about 5 minutes.Add the potato cubes, bell pepper pieces, zucchini and diced tomatoes. Gently stir everything together.Pour in 150 ml water or chicken stock. Put the lid on the tagine and let it simmer on low heat for 45 minutes.After 45 minutes, check that the potatoes are cooked and the chicken is tender. If necessary, add a small splash of water.Taste and adjust seasoning with extra salt, pepper or a squeeze of lemon juice. Sprinkle with fresh coriander or flat-leaf parsley and serve straight from the tagine.