ingredients
4 chicken legs
4 potatoes
2 turnips
4 zucchini
6 cloves of garlic
olive oil
1 red pepper
chicken broth
powdered cumin
fresh coriander
salt pepper
preparation
Wash and peel garlic and all vegetables except zucchini.
Cut them into large cubes and cloves of garlic.
Choose a big casserole with a thick bottom. Add some oil and lightly brown the chicken legs.
Add diced potatoes, turnips and carrots. Also add chopped pepper. Cook this nice mixture for about 10 minutes.
Break the cube into ½ liter of boiling water. Add the garlic cloves, zucchini and half of the prepared broth to the casserole. Cook covered for about ten minutes.
For seasoning, put 1 teaspoon cumin powder, 1 tablespoon fresh coriander and chopped parsley. Put the lid back on and cook again for 10 minutes.
Use the rest of broth only if you think it necessary.