Moroccan-Style Chicken

Serves 4

Preparation and Cooking 1 1/4 hours

• 1 chicken cut into 8 pieces
• 2 aubergines
• 2 courgettes
• 2 onions
• 1 garlic clove
• 1 candied lemon
• 1 fresh piece of nut-sized ginger
• 1 pinch of saffron
• 1 teaspoon of powdered caraway
• 10 sprigs of coriander
• 3 tablespoons of olive oil

1. Brown the chicken pieces in the casserole dish with the olive oil and drain them off on the tempura rack.
2. Next, brown the onions, the garlic and the chopped ginger in the casserole dish for 3 minutes.
3. Add the aubergines, which should be washed and chopped into cubes. Allow to brown for 5 minutes, constantly stirring.
4. Place the chicken pieces on top, sprinkle on the caraway and saffron, add salt and pepper, pour on half a glass of water, cover and allow to cook for 30 minutes.
5. Add the courgettes, washed and cut into cubes, the candied lemon cut into small pieces and the chopped coriander. Mix gently and allow to cook for a further 15 minutes.
6. Bon Appétit!

Note
Placing the chicken pieces on the tempura rack allows you to really brown the onions, garlic and ginger without losing any of the delicious chicken juice.