morroccan Vegetables/chicken

Before cooking :-
chicken half kg cut into pieces . Marinated in turmeric,pepper,salt ,ginger and garlic.
olive oil 1 tablespoon
vegetables(add as per your liking) - Potatoes,zucchini,green pepper,carrots,peas,flower.
apricots 4,5 pieces.
figs-3-4 pieces
raisins/dryfruits 1 tablespoon.
saffron strands 7,8
parsley few strands
coriander  1 full bunch
3 tomatoes cut in small pieces
black pepper - 1 teaspoon
garlic cloves -4 (optional)
ginger - small pieces 1 spoon
green pepper - 2 cut in small pieces
methi seeds -  2 spoons put them in clean white cloth and tie tightly 
salt

Get your apron ready :P
This dish is cooked in traditional Moroccan  pot called Tagine. If you dont have that take a pot which can be tightly covered with lid and has strong base.
 This recipe has no sauteing.
Put the vessel on low flame.
On one side of the pot add onion. other side of the pot add all vegetables/chicken.
on top of it add tomatoes,apricots,dryftruits ,garlic, ginger and green pepper.
on top put white cloth piece which has methi seeds tied closely.
Tie whole bunch of coriander with a thread along with its stock. Put it on the vegetables.
Add vegetable stock or water 2 cups ( 3 cups if chicken) . sprinkle salt and saffron threads on top.
cover this with a tight lid and cook on slow flame for 20 min. ( 30-40 min for chicken.)
open the lid and remove the coriander bunch with stalk and cotton cloth with methi seeds.
Mix all cooked ingredients and cover it  for 5 min.

Serve with rice /roti.