for 2 person

Chicken and vegetables

2	chicken breasts, cut into pieces approx. 3 cm wide
1 tin	chickpeas (approx. 240 g), rinsed, drained
1	red pepper, cut into strips approx. 2 cm wide
200 g	waxy potatoes, cut into approx. 2 cm cubes
125 g	carrots, cut in half lengthwise and crosswise
1	tomato, cut into approx. 2 cm cubes
50 g	pitted prunes, coarsely chopped
30 g	almonds
1 ½ tbsp	Fine Food Ras el Hanout
¾ tsp	salt

To braise in the oven

1 ½ dl

water

How it's done

Chicken and vegetables

In a bowl, mix the chicken with all the other ingredients.

To braise in the oven

Place the casserole dish or tagine – without the lid – in the lower half of a cold oven. Preheat the oven to 200°C. Add the chicken and vegetables, pour in the water. Cover and braise for approx. 50 mins.

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