0.2 to taste Vegetable broth , concentrated , Litre
4 Tablespoons Almonds , peeled , chopped coarsely
2 Tablespoons Raisins
0.5 Teaspoon Saffron
2 Tablespoons Olive oil
2 Tablespoons Oil for frying (e.g. sunflower, peanut, canola)
1 to taste Salt ,
1 to taste Pepper ,
Water the clay pot if needed (use a traditional tajine pot that fits in your oven or a similar suitable clay pot with a cover, even a covered glassware pot might do). Preheat oven to 175C.
Gently roast the chicken pieces in the frying oil. Put them in the clay pot, leave the oil in the pan.
Gently roast the onions, red peppers, garlic, ginger and potatoes in the pan.
Add tomatoes, curry, cumin, honey, vegetable broth, almonds, raisins and saffron, let simmer for a few minutes. Taste and add salt or pepper if needed. The chicken is unsalted so far, so the vegetable mixture can be just a little bit salty.
Pour the vegetable mixture over the chicken, sprinkle with the olive oil. Cover the clay pot.
Bake in the oven for about 45 minutes or until the chicken pieces and the potatoes are done. Serve with rice or pita bread.