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Moroccan Chicken Tagine with Peas and Carrots
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Moroccan Chicken Tagine with Peas and Carrots

1 Std. 40 Min.Für 4Nutri-Score B€€
von @omayma.marwani3 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken pieces (bone-in, skin on)Fleisch1 kg
  • onions (grated or finely chopped)Obst & Gemüse2 Stücke
  • saltGewürze8 g
  • black pepper (ground)Gewürze3 g
  • ginger (ground)Gewürze5 g
  • turmeric (ground)Gewürze3 g
  • coriander (fresh, chopped)Obst & Gemüse15 g
  • parsley (fresh, chopped)Obst & Gemüse15 g
  • olive oilVorräte60 ml
  • carrots (peeled, cut into sticks)Obst & Gemüse400 g
  • peas (shelled or frozen)Obst & Gemüse400 g
  • hot pepper (whole or chopped)Obst & Gemüse1 Stück
  • preserved Moroccan lemons (cut into quarters)Vorräte1 Stück

pro Portion

Nährwerte

583kcal

Kohlenhydrate
19 g
Eiweiß
54 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • tagine
  • Kochfeld

Schritt für Schritt

Zubereitung

  1. Season the chicken

    • Put the chicken pieces in the tagine.
    • Add the grated onions, salt, black pepper, ginger, turmeric, chopped coriander and parsley, olive oil and the preserved lemon.
    • Rub the spices into the chicken so every piece is well coated.
    Schritt 1

  2. Start cooking the chicken

    • Add a little water to the tagine.
    • Cover and cook over medium-low heat, stirring from time to time, until the chicken is tender and the sauce has thickened.
    Schritt 2

  3. Add the carrots

    • Add the carrot sticks and the hot pepper to the tagine.
    • Cover and continue cooking until the carrots start to soften.
    Schritt 3

  4. Add the peas

    • Add the peas and a little water if the sauce is too dry.
    • Cover and cook until the peas and carrots are completely tender and the sauce is reduced.
    Schritt 4

  5. Serve

    • Check the seasoning and adjust if needed.
    • Serve the tagine hot with bread or couscous.
    Schritt 5
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