Chicken Tagine

Divide the chicken thighs into two parts at the joint. Season with salt and sprinkle with spices on all sides.

Clean the vegetables, remove seeds from the bell pepper. Cut the onion into eighths, carrots into centimeter pieces, bell pepper into larger pieces, and garlic into slices.

Heat oil in the bottom of a tagine pot or a heavy-bottomed pan and sear the meat quickly on all sides. Set aside and sauté the vegetables. Then add more spices and sauté for another minute. Add harissa paste, broth, chopped tomatoes, and salt. Stir and return the meat to the pan. Cover and cook on low heat for one hour. Add chickpeas before the end. Season with freshly ground pepper and chopped parsley.