|7 tbsp||rapeseed oil (divided)|
|½ tsp||spicy paprika|
|500 ml||chicken stock (divided)|
|1||red bell pepper|
|1||yellow bell pepper|
|1||green bell pepper|
|3 tbsp||lemon juice|
|parsley for garnish|
Château de Chanzé 2016 (Gamay)
This Gamay with its natural acidity and low tannins go very well with the spicy chicken.
Wash and dry chicken legs. Mix a part of rapeseed oil with honey until smooth. Add turmeric, cumin, cinnamon, spicy paprika, salt, and pepper. In a large bowl or a freezer bag, toss chicken legs in marinade. Seal or cover and marinate overnight in the refrigerator.
Peel and slice onions and garlic. Remove chicken legs from marinade and carefully drain. Heat oil in the bottom of the tagine over medium-high heat. Add chicken legs, garlic, and onion and fry until deep golden-brown on all sides.
In the meantime, wash bell peppers. Remove seeds and cut into strips. Rinse raisins under cold water. Add cut bell peppers, raisins, couscous, and remaining chicken stock to tagine, cover, and continue to simmer for approx. 10 min.