Potato, preserved lemons & chicken kafta tagine

Directions

Peel the carrots and onions. Cut the potatoes into wedges. Coarsely chop the courgettes and carrots. Chop the onion.

In a bowl, mix the courgette and carrot, drizzle with olive oil and sprinkle with turmeric, cumin and ras el hanout. Do the same with the potatoes.

In the meantime, mix the chicken breast, add a pinch of chopped coriander, salt and pepper, and make 12 meatballs from this mixture.

In a frying pan, pour a little olive oil, add the onions, sweat them without colouring, then pour in the water. Add the potatoes, then the vegetables. Add the meatballs and cook covered for another 10 minutes.

Sprinkle with coriander.