Chicken, Sweet Potato and Aubergine
Seasoned harissa chicken with sweet potato, eggplant and tomato from the tagine. Serve with boiled rice.
Cut the aubergines in half lengthwise. Cut again lengthwise and then into pieces. Cut the sweet potato into cubes and onions into wedges. Finely chop the clove of garlic.
Heat the tagine or a casserole. Mix World Spice Blend – Harissa with 3 tbsp olive oil. Marinate the chicken drumsticks in the marinade. Heat 1 tbsp olive oil in the tagine, fry the garlic and fry the chicken over medium heat until light brown all over.
Add the aubergine, sweet potato and onions. Fill the tagine with water, so that everything is covered. Let it simmer for 15 minutes. Add the cherry tomatoes and simmer for another 5 minutes.
Meanwhile, cook the rice according to the instructions on the package.
After steaming, remove all vegetables and chicken from the tagine. Let the sauce with the coriander leaves reduce over high heat for about 5 minutes. Add salt to taste.
Serve the chicken with the steamed vegetables and cooked rice. Finish with the sauce.