Tajine with Pumpkin

According to ancient Moroccan cooking techniques: an ingenious invention is the Moroccan tajine, a universal braising pan, cooking utensil, Roman pot and pressure stove in one.

Remove the skin from the onions, cut them in half and slice them into strips. Remove the ginger from the peel and chop finely. Remove the skin from the pumpkin, clean and dice. Rinse and clean the peppers and cut into narrow strips.

Highly heat the oil in the open tajine and fry the chicken thighs in it all around, then stir-fry the ginger and onions for three minutes. Remove the tajine from the stove, season everything together with salt and season with pepper.

Layer the onions, peppers, pumpkin, cloves and cardamom in the tajine, season with pepper, season with salt and add the apple juice. Close the tajine and steam everything together at low temperature for 20 minutes until soft. Remove the cardamom and cloves and season the tajine repeatedly. Bring to the table hot.

Bread is always eaten with tajine.

Tip If you do not have a tajine available, you can also use the conventional Roman pot – but only in the oven. With him you come pretty close to the cooking method.

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