Season the thighs and brown them all around in the bottom of the tajine with peanut oil, set them aside.
Add garlic, onion, ginger, crushed cumin, cinnamon, and paprika powder and sauté everything together until it starts to smell delicious and spicy.
If necessary, add a bit more oil, deglaze with the broth, add tomatoes, and let simmer for a while, seasoning with pepper and salt.
Cut the tomatoes into cubes, peel the carrots and cut them into 2 pieces, peel the pumpkin, pit it, and cut it into pieces.
Arrange the vegetables together with the thighs in a tower shape in the tajine, making sure the lid fits on, let it simmer together for about 30 minutes, add the olives and push the dates into the sauce.
Let it simmer for another 10 minutes.
Cook the semolina as indicated on the package.
Set everything on the table, serve with some harissa if you like it spicy.
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