Chicken Tagine With Potatoes and Peas (Morocco -- North Africa)

Ingredients

• 6 chicken breasts
• 2 medium onions, thinly sliced
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 2 saffron threads
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/4 teaspoon salt, to taste
• 1 cup flat leaf parsley, finely chopped
• 1 cup cilantro, finely chopped
• 4 cups potatoes, diced bite-size
• 2 cups green peas

Directions

1. 1

   In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.

2. 2

   Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.

3. 3

   Add peas, lower the heat & simmer for 5 minutes more.

4. 4

   If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!