Chicken Tagine with Chickpeas and Harissa

Start by preparing the meat: cut the chicken drumsticks in half at the joint (or leave them whole). Season them well on all sides with salt and half the amount of Garam Masala (2 teaspoons).

Prepare the vegetables: peel the onion and cut it into eighths. Peel the carrots and cut them into rounds of about 1 cm. Core the peppers and cut them into larger pieces. Peel the garlic and slice it thinly.

In a tagine pot or a heavy-bottomed pan, heat the oil and quickly brown the chicken pieces on all sides until golden. Remove the meat to a plate and set aside.