Chicken Tajine with dried plums (Updated - v2)

 

 Goes well with Couscous (100-150 g), but also with rice or flat bread.

Preparation time around 80-90 minutes
About 45 minutes until the tajine can go into the oven and then another 35-45 minutes, depending on the size of the drumsticks.

Preparation You'll need: A large pan A large pot or Tajine or cooking brick A small pot
Ingredients (for 2 persons) 2 chicken legs (ca. 700 g, at least 600 g!) 450 to 500 g large tomatoes 5 small potatoes, approx. 250-300 g 400 mL chicken broth Ca. 12 dried plums (100-120 g) 25 g raisins 25 g almonds (blanched, whole nuts) 1 table spoon honey 1-2 cm fresh ginger 1 cinnamon stick Saffron, Salt, Pepper 1 bunch coriander leaves Olive oil ChezTeddy Tip: Two things should not be missing with these Tajine dishes: To have the food more spicy, one should always place a tube of Harissa on the table. I would, if available, take 'Le Phare du Cap Bon' Harissa. That one tastes really the best. Also you should always place plucked coriander leaves on the table, so that everyone can serve himself.
Preparation First roast the almonds in the pan until they are medium or dark brown; then put them on their side. You can either put them in a small bowl on the dining table so that everyone can take a few as they like, or you can put them in the tajine at the end as soon as you take them out of the oven again. Fry drumsticks in plain olive oil until nicely browned (about 10-15 minutes), then salt and pepper. Peel and chop the tomatoes. Chop the ginger into small pieces. Peel the potatoes and cut in half if necessary. Put the chicken legs in the tajine and spread the tomatoes on top and pour 400 ml of poultry stock. Add potatoes, 12 plums, 1 Tbsp. honey, ginger, cinnamon stick, 25 g raisins and saffron to the tajine, mix well. Now place the tajine covered in the oven (at 180℃) and cook until the chicken legs are done (about 35-45 minutes). In the meantime, you can pluck the coriander green and place it in a small bowl on the dining table and prepare the couscous just before the end.