Chicken & Carrot Tagine

1 baby chicken
2 medium sized onions
2 cloves garlic
0,5 kg carrots
1 succhini

salt, pepper
Ras-el-Hanoot
paprika
turmeric
saffron
a couple of bay leaves
juice of one small lemon
fresh chopped parsley
fresh chopped coriander

Cut the chicken in small pieces and brown it in the tagine. Slice the onions and add to the chicken. Peel and slice the carrots. Add to the tagine together with the spices. Mix it all gently. Slice the succhini and blend it into the tagine. Leave to cook for an hour on low heat, or until the chicken is well cooked. Add the parsley and coriander. Serve with bread.

Broccoli tagine

Meat
1 Onion
2 Broccoli heads
salt, pepper, nutmeg, cinnamon, paprika.

Fry the onions lightly in some butter, add the meat and spices, and leave to cook until the meat is almost done.
Wash and cut the broccoli in medium sized pieces, cook for a few minutes, without letting the broccoli loose colour. Add to the tagine, cover and cook for 15 minutes.

Olive Tagine, Tagine Zeitoun

Lamb or mutton meat
4 carrots
olive oil
2 tbs tomatoe puree
1/2 cup water
1 350 g can mushrooms
olives
parsley

Grilled Chicken Tagine

Old photo taken with a phone camera.

1 kg chicken thighs (or whole chicken cut in big chunky pieces)
2 medium sized onions, chopped finely
3 garlic cloves, crushed
salt and pepper to taste
2 tbs butter
1 tbs oil

Mix all ingredients in a tagine. Cover with the lid and put in the oven to cook for about 1 hour. Remove the lid and grill for another 15 minutes or so. It can also be cooked on the stove, but I recommend putting it under the grill in the end, to reduce the sauce a bit and give the chicken a nice colour.
Serve with rice or oven-baked potatoes, tomatoes, lemon and fresh parsley.