Ingredients: 1 chicken - carved, 300 g baby potatoes, 150 g mushrooms, 3 garlic cloves - chopped, 100 ml chicken stock, thyme leaves, salt, pepper, smoked paprika.
Preheat the oven at 170° C.
Carve the chicken. Fry it in a pan until golden brown. Season.
Wash the potatoes and mushrooms and add them to the tagine. Season them.
Remove the meat from the pan and add it to the tagine. Add the garlic to the pan and the chicken stock. Bring to a boil and pour it over the chicken and vegetables in the tagine.
Add the thyme leaves.
Put the lid on and into the oven for 45 min.
Serve with a nice glass of red.
