Ice Cream With An Upset Stomach

Pumpkin & chicken!

Serves 4:

4 chicken thighs

a slice of pumpkin

1 / 2 can of chickpeas

16 prunes

1cs ras el hanout

1cs turmeric powder

2cs acacia honey

olive oil

After peeling, I cut the pumpkin into cubes, and make return of Olive oil and butter.

I then add the honey to caramelize pumpkin. I reserve.

In tajine, I brown the chicken thighs with onions.

I add spices and covered with water to cover.

I add the chickpeas and plums.

I extend cooking for 45 minutes.

When cooked, I add the pumpkin. I am careful not to stir too much because the pumpkin is easily defeated.

I serve it with a little semolina.