Chicken tagine with vegetables and beans
(Moroccan cuisine)

Ingredients:
chicken — 1 pc.
beans (boiled or canned) — 300 g
thin lavash — 1 leaf
onion — 2 pcs.
garlic — 2 cloves
sweet pepper — 4-5 pcs.
celery — 1
carrot stalk — 1 pc.
tomato — 2 pcs.
vegetable oil — 100 ml
cumin (ground) — 1 tsp
sweet paprika (ground) — 1 tsp
black pepper (ground) — to taste
ginger (dried, ground) — 1/4 tsp
salt — to taste

Preparation:
Cut up the chicken carcass. It is better to cut out the back immediately and put it in the freezer so that you can cook broth from it later. Cut the remaining chicken pieces into smaller pieces.
Put the chicken in a bowl, season with salt and spices, and mix. 

Prepare the vegetables. Peel the onion, garlic and carrot. Wash the peppers, cut in half, remove the seeds and partitions, and then chop into strips. Cut the celery stalk into small pieces. Finely chop the onion and garlic. Cut the carrots into small circles. 

Heat 2 tablespoons of vegetable oil in a frying pan and brown the chicken pieces on it from all sides. 

Grease the bottom of the tagine (frying pan) with oil, cover with a sheet of pita bread so that it completely covers the bottom.
Put pieces of fried chicken on the pita bread. 

Add the onion and garlic to the pan in which the chicken was fried. Lightly fry and add the remaining chopped vegetables. Quickly fry and add salt to taste.
Grate tomatoes. Pour the tomato puree over the vegetables in the pan, add salt to taste, stir and simmer for about 5 minutes. 

Add the beans to the tagine with chicken. 
Then spread the vegetables in the tomato sauce. 

Cover the tagine with a lid and place it in the oven. Cook at 180 °C for 1 hour.
Arrange the chicken and vegetables on plates and serve. 

All the best is on your table!

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