Moroccan chicken with paprika

Name: Moroccan chicken with paprika
Total time: 80 min
Yield: 4
Ingredients: 4 chicken bolt; 3 teaspoon ras el hanout spices; 2 onion; 2 toes garlic; 2 ripe tomato; 1 paprika; 1 teaspoon sambal Badjak; 8 dried apricots

Ingredients

4 chicken bolt
3 teaspoon ras el hanout spices
2 onion
2 toes garlic

2 ripe tomato
1 paprika
1 teaspoon sambal Badjak
8 dried apricots

Directions

Allow the meat to warm up to 30 minutes outside the refrigerator.
Sprinkle with ras el hanout and salt.
Heat some oil in a wide frying pan and fry the chicken bolts until they are light brown.
In the meantime, cut the onion in rings and the garlic in four.
Bake these 2 minutes.
Cut both tomatoes into 8 pieces and extinguish the hot pan.
Immediately add a large glass of warm water and bring to a boil.
Cut the peppers into long strips.
Add the peppers, sambal and apricots.
Put the lid on the pan and let it simmer for an hour.
A good combination with couscous and tomato salad.