Chicken Tagine With Potatoes and Peas (Morocco -- North Africa) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. 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. 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. Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
3. Add peas, lower the heat & simmer for 5 minutes more.
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!
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