Chicken tajine with vegetables

1. Peel and slice the onion. Heat the oil in a pot and fry the chicken with the onion. Add salt and pepper. Pour honey, and deglaze with the lemon juice, scrape the juices of the meat.

2. Wash and cut the zucchini into pieces. Peel the carrots, turnips and cut into pieces. Add all the vegetables with drained chickpeas into the pot. Sprinkle with ginger and ras-el–hanout. Salt and pepper.

3. Wash, dry and thin out the coriander. Sprinkle over. Pour in water to slightly cover. Leave to simmer over low heat for 45 minutes in the pot or in a tajine dish.

4. Serve hot.

Photo credit: Sucré Salé