Ingredients
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6
-
2
-
2
-
1/4
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2
-
1/4
-
1/2
-
1/2
-
1
-
1/4
-
1
-
1
-
4
-
2
-
Directions
Chicken Tagine With Potatoes and Peas (Morocco — North Africa), 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 , This was really delicious! This is phantastic dish that can be prepared in advance The quantity of spices depends on your taste and on the quality of them! I think you can’t really do something wrong with this recipe I prepared at the same time some fresh bread and we enjoyed both together Thanks a lor for posting this recipe
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Steps
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1
Done
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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
Done
|
Add Parsley, Cilantro & Potatoes, Then Cook, Covered, Another 15 Minutes, Stirring Occasionally, Until Potatoes Are Nearly Done. |
|
3
Done
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Add Peas, Lower the Heat & Simmer For 5 Minutes More. |
|
4
Done
|
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! |
