Step 1: Brown the chicken in 15g of olive oil, adjust the seasoning and place the pieces in the dish that will be used to simmer the tagine.
Step 2: Brown the onion in the rest of the oil that has been used to cook the chicken. Add the garlic and spices and cook for 1 minute while continuing stirring.
Step 3: Add broth and bring to a boil.
Step 4: Put the broth in the slow cooker with the chicken and add all the vegetables except the parsley and fresh coriander.
Step 5: Cook on low heat for 5 hours. Sprinkle with parsley and cilantro to garnish the plate.

The chef’s special touch:
Accompany your tagine with good fine semolina and a mint tea.