Serves 8–10

Spice mixture:
3–4 cloves of garlic (crushed)
1 chilli (fresh or dried, chopped)
2 walnut-sized pieces of fresh root ginger (peeled and grated)
2 level teaspoons ground cinnamon
3 teaspoons coriander seeds (crushed in a mortar and pestle)
1 teaspoon dried thyme
2 level teaspoons ground ginger
1 teaspoon ground cumin
freshly ground black pepper
4–5 level teaspoons salt

Chicken and pumpkin:
8–10 chicken legs
vegetable or olive oil for shallow frying
8–10 medium red onions
2 yellow peppers
1kg pumpkin (peeled and seeded)
16 prunes, stones removed (or 100g sultanas or dried apricots)
80g butter, cut into pats
1 large bunch flat-leaf parsley

Per portion: 594 kcal / 2481 kJ / protein 41g / fat 34g / carbohydrate 30g

1. Combine the ingredients for the spice mixture. Cut each chicken leg into two at the joints. Loosen the skin of the thighs and drumsticks and push some of the spice mixture underneath the skin. Brown the chicken leg portions on all sides over a high heat in the Miele Casserole Dish (approx. 4 minutes), remove and place on a tray.

2. Meanwhile, peel and halve the onions and cut into wedges. Trim the yellow peppers and cut into large wedges. Cut the pumpkin into 2cm-cubes.

3. In the same Casserole Dish, sweat the onions, then add the pepper and pumpkin wedges and fry gently. Season lightly with salt. Sprinkle over the remaining spice mixture. Halve the prunes, add to the dish and mix well.

4. Remove half of the vegetable mixture from the Casserole Dish. Spread the remaining vegetables evenly over the bottom of the dish, cover with a layer of chicken pieces, then spread the rest of the vegetables over the top. Pour over approx. 400ml water.

5. Cover the Caserole Dish and cook over a medium heat on the hob, ideally on the casserole zone. Check after 20 minutes to see whether more water is required. Continue to cook for another 15–20 minutes. After 10–15 minutes place pats of butter over the top. Finely chop the parsley and sprinkle over before serving. Serve with boiled rice, steamed bulgur or instant couscous.

A tajine is an earthenware pot with a cone-shaped lid used by North African nomads to cook stews over a wood fire. The pot also gives its name to the stews that are cooked in it. Well-seasoned meat or fish is placed into the dish of the tajine with assorted vegetables and some added water. With the lid on, the tajine is set over the fire. The rising steam condenses inside the lid and keeps the dish moist. Tajines are sold in Moroccan stores all over the world and can also be used on gas cookers; for safety’s sake, a heat diffuser should then be placed underneath the tajine pot to spread the heat evenly. If you have neither a tajine nor a gas cooker, you can cook this dish in the Miele Casserole Dish or in a lidded cast-iron pan at approx. 180°C (at top and bottom heat) in a conventional oven.