Moroccan tagine with chicken

Peel the potatoes and cut into 6 pieces.

Then scrape the carrots.

Cut the onion in half and then cut it into half-moons half a centimeter wide.

Uncrumble the tomato and cut into cubes.

Heat the tagine on medium heat.

Put in the olive oil, press the cloves of garlic and add the chicken bolts.

Cut the fresh parsley and coriander and sprinkle 0.75 of them over the chicken with salt and pepper, paprika, ginger and saffron powder.

Then close the tagine and wait until the chicken gets a white color and turn the chicken now and then.

Add the onions and tomato.

Lower the heat and simmer for 5 minutes.

Then add the carrots and the potato.

After another 20 minutes, add the olives and the remaining parsley and coriander.

Regularly check whether the tagine contains enough moisture.

If not, add some water.

After about 45 minutes, the tagine is cooked.

Check by puncturing the vegetables with a fork.

Serve Moroccan bread and feast.