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

1 h 40 minPara 4Nutri-Score B€€
de @omayma.marwani3 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken pieces (bone-in, skin on)Carne1 kg
  • onions (grated or finely chopped)Frutas y verduras2 piezas
  • saltEspecias8 g
  • black pepper (ground)Especias3 g
  • ginger (ground)Especias5 g
  • turmeric (ground)Especias3 g
  • coriander (fresh, chopped)Frutas y verduras15 g
  • parsley (fresh, chopped)Frutas y verduras15 g
  • olive oilDespensa60 ml
  • carrots (peeled, cut into sticks)Frutas y verduras400 g
  • peas (shelled or frozen)Frutas y verduras400 g
  • hot pepper (whole or chopped)Frutas y verduras1 pieza
  • preserved Moroccan lemons (cut into quarters)Despensa1 pieza

por ración

Nutrición

583kcal

Carbohidratos
19 g
Proteínas
54 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • tagine
  • Placa de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Serve

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