Ingredients

• 4 chicken thighs
• 200g s Jerusalem artichokes
• 100g turnips
• 400g sweet potato
• 1 onion
• 2 candied lemons
• 1 berlingot ras el hanout
• 1 berlingot turmeric
• 1 berlingot ginger
• 1 berlingot cumin

Preparation tips

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

2. Brown the onion in a tagine or a Dutch oven 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. Do not hesitate to add a little water if the ingredients attach.

4. 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.