Chicken tagine and ancient vegetables with candied lemon

 Ingredients

• 4chicken thighs
• 200gJerusalem artichokes
• 100gturnips
• 400gsweet potato
• 1onion
• 2candied lemons
• 1berlingot of ras el hanout
• 1turmeric carton
• 1ginger carton
• 1cumin carton

Preparation tips

1.  Peel and slice the onion. Cut the chicken thighs in 2.

2. Brown the onion in a tagine or stewpot with a drizzle of olive oil, then add the chicken. Salt and pepper, add the spices.

Peel the vegetables then cut them into small cubes

3. Pour 2 glasses of water, the candied lemons cut into small pieces and the vegetables cut into cubes. Cover and cook for 30-35 min. Don't hesitate to add a little water if the ingredients stick.

4. The chicken and vegetables must be tender to stop cooking.

5. Serve the meat immediately with its vegetables. You can sprinkle with fresh coriander if you like.