Chicken Tagine With Potatoes and Peas (Morocco -- North Africa) Recipe #374278
This recipe comes from the 2002 cookbook, Mediterranean Street Food. This original of this recipe called for a whole chicken, cut into 8 pieces, but I've used 6 chicken breasts, bone in.
by Sydney Mike
1¼ hours | 15 min prep
SERVES 6
- 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
- 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.
- Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
- Add peas, lower the heat & simmer for 5 minutes more.
- 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!
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5 stars