Chicken and Vegetable Tagine

Method

1. Place the tagine on the heat and add the onion.
2. Add the carrots, fresh chili, and a drizzle of olive oil.
3. Add pieces of yellow and red bell pepper. Cook briefly.
4. Add mint and marjoram.
5. Add the fregola (uncooked).
6. Add the tomatoes.
7. Add the chicken (chicken rolls or pieces).
8. Pour in the broth.
9. Add the potatoes.
10. Season with curry, black pepper, and other spices to taste. Add a little more broth.
11. Cover the tagine and cook over low heat until the liquid is absorbed (about 15 minutes for chicken and fregola). Do not stir.
12. Near the end of cooking, sprinkle in pistachios.
13. Serve directly from the tagine, drizzling with a little raw olive oil and seasoning with salt and pepper.