Recipe for 6 servings
Ingredients:
-2 tablespoons of oil
-1 chopped onion
-1 teaspoon of Ras El Hanout
-1/2 teaspoon of black pepper
-10 chicken thighs or 5 chicken legs
-3 sliced carrots
-3 sliced red peppers
-2 sliced tomatoes
-1 tablespoon of lemon juice
-4 minced garlic cloves
-1/2 teaspoon of ground chili
-1 teaspoon of coarse salt
-2 cups of water
Preparation:
- Preheat the oven to 125 degrees Celsius (257 degrees Fahrenheit).
- Heat the oil in a large, oven-safe pot over medium heat. Add the onion with half a teaspoon of Ras El Hanout and a quarter teaspoon of black pepper. Stir and sauté for about a minute.
- Add the chicken and sauté until golden brown on low heat. Remove everything onto a plate.
- In the same pot, add the remaining ingredients (including the rest of the Ras El Hanout and black pepper), stir, add a cup of water, and bring to a boil.
- Return the onion and chicken to the pot and simmer on low heat for 10 minutes. Add the second cup of water and transfer to the oven for 4 hours. Check occasionally to ensure there's enough sauce in the pot, adding a little water if needed.