Ingredients

• 4 chicken legs
• 1 onion
• 2 bell peppers
• 1 eggplant
• 1 zucchini
• 1 large tomato
• 3 medium carrots
• 1 parsnip
• 4 tbsp or 30g of fresh parsley
• 4 garlic cloves
• 1 tsp of sea salt
• 1 tsp of turmeric
• 1 tsp of paprika
• 1/2 tsp of ground pepper
• 1/2 tsp of ground ginger
• 1 tbsp of olive oil
• A pinch of saffron (optional)

Directions

1. Finely slice the onion. Cut the bell peppers into fine slices. Cut the eggplant into quarters and slice those into medium pieces. Cut the zucchini in halves and cut those in medium slices. Cut the carrots into medium slices. Peel and cut the parsnip in quarters. Chop the parsley finely. Peel and crunch the garlic.

2. In a large pan or tagine dish, put the olive oil, crushed garlic, finely sliced onion, half of the chopped parsley, and the grated tomato. Add the spices, salt, and pepper. Cook over medium heat until the onion has softened (about 5 minutes).

3. Grind the saffron and mix it with 120ml or 1/2 cup of boiling water.

4. Add the chicken legs and brown them.

5. Add the water and saffron mix and cover with the vegetables. Add the carrots, parsnip, eggplant, zucchini, and bell peppers.

6. Bring to the boil and simmer on low heat for 45 minutes, half covering the pan.

7. Stir the pan regularly by shaking gently, holding the handles.

8. Serve warm and garnish with the remaining parsley. Enjoy!

Storage Tips

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.