1/ Peel and cut the vegetables into sticks. Peel and quarter the onions.
2 Heat the CRISTEL stockpot to 2/3 of the maximum power of your source of heat, and test the heat using the 'water drop' technique.
3 Once it is hot, brown the chicken drumsticks, then add the onions and vegetables.
4 Sauté for 2 minutes, then add the chicken stock and Ras el hanout.
5 In a mixing bowl, combine the semolina with olive oil and a glass of water, then place in the steamer.
6 Place the steamer with the lid on top of the stockpot and cook for 15 minutes.
7 Add the chickpeas, vegetables and raisins to the semolina and cook for another 2 minutes.
8 Season to taste and enjoy!