Ingredients for Chicken Tagine With Potatoes And Peas Morocco North Africa
- Chicken Breasts
- 1 large onion, chopped
- Garlic Cloves
- Extra Virgin Olive Oil
- Saffron Threads
- Ground Cumin
- Ground Ginger
- Ground Black Pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- Flat Leaf Parsley
- 1/2 cup chopped fresh cilantro
- 1 pound small potatoes, quartered
- Green Peas
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How to Make Chicken Tagine With Potatoes And Peas Morocco North Africa
- In a large flameproof casserole dish, combine 6 bone-in chicken breasts, 1 large onion (chopped), 4 cloves garlic (minced), 2 tablespoons olive oil, 1/2 teaspoon saffron threads, 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1/4 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon salt. Pour in approximately 2 cups of water to cover.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 30 minutes.
- Add 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, and 1 pound small potatoes (quartered). Continue to cook, covered, for another 15 minutes, stirring occasionally, until the potatoes are nearly tender.
- Stir in 1 cup frozen peas. Reduce heat to low, cover, and simmer for 5 more minutes.
- If the sauce is still too thin, remove the lid and boil over medium heat until thickened to your desired consistency. Taste and adjust seasoning as needed. Transfer to a preheated serving dish and serve immediately with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
20g
Fat
26g
Carbs
9g
