Moroccan chicken from the oven

Name: Moroccan chicken from the oven
Total time: 60 min
Yield: 4
Ingredients: 2 Red onion; 4 clove garlic; 3 lemon; 1 teaspoon cumin powder (djinten); 1 teaspoon turmeric; 1 tablespoon chili powder; 1 bunch coriander; 4 tablespoon olive oil; 4 chicken bolt; 500 gram winter carrot; 500 gram sticking potato; 2 leeks; 250 gram dried plum without pit

Ingredients

2 Red onion
4 clove garlic
3 lemon
1 teaspoon cumin powder (djinten)
1 teaspoon turmeric
1 tablespoon chili powder
1 bunch coriander

4 tablespoon olive oil
4 chicken bolt
500 gram winter carrot
500 gram sticking potato
2 leeks
250 gram dried plum without pit

Directions

Rub the onion, garlic, lemon juice, cumin, turmeric, chili powder, coriander, salt and pepper in a mortar or grind to a paste in a food processor.
Preheat the oven to 180ºC.
Heat half of the oil and fry the chicken bolts around light brown.
Put them in the roasting tray.
Add the rest of the oil to the shortening and fry the carrot, potato and leek for about 5 minutes.
Spoon the herb paste and prunes through it and spread this mixture over the chicken.
Add a splash of water if necessary.
Cook the dish covered for about 45 minutes in the middle of the oven.