Moroccan stew with chicken, ras el hanout and olives

Name: Moroccan stew with chicken, ras el hanout and olives
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 2 onion; 1 clove garlic; 4 chicken bolt; 400 gram peeled tomato; 1 little zucchini; 200 gram root; 500 gram potato; 1 lime; 75 gram green olive; 1 cardamom pod for the el hanout variety; 1 clove for the el hanout variety; 2 teaspoon coriander powder (ketoembar) for the el hanout variety; 2 teaspoon cumin powder (djinten) for the el hanout variety; 1 teaspoon ginger powder (djahé) for the el hanout variety; 1 teaspoon turmeric for the el hanout variety; 1 teaspoon cinnamon powder for the el hanout variety; 1 teaspoon paprika for the el hanout variety; 100 milliliters yogurt for the yoghurt sauce; 1 tablespoon olive oil for the yoghurt sauce; 1 hand fresh fresh mint for the yoghurt sauce

Directions

Grind the cardamom and cloves in a mortar and mix with the remaining ingredients for the el Hanout variety.
Heat the sunflower oil in a tagine and fry the onions, garlic and chicken for about 5 minutes. Add 2 tablespoons of ras el hanout and spoon over.
Add the peeled tomatoes, zucchini, carrot, potato, lime and a good pinch of salt and simmer for at least 1 hour.
Add the olives and simmer for about 10 minutes without lid on the pan.
Mix the yogurt with the olive oil and fresh mint and season with salt and pepper. Serve the casserole with the yoghurt sauce.