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Moroccan Chicken Tagine with Peas and Carrots
Plat

Moroccan Chicken Tagine with Peas and Carrots

1 h 40Pour 4Nutri-Score B€€
par @omayma.marwani3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken pieces (bone-in, skin on)Viandes1 kg
  • onions (grated or finely chopped)Fruits et légumes2 morceaux
  • saltÉpices8 g
  • black pepper (ground)Épices3 g
  • ginger (ground)Épices5 g
  • turmeric (ground)Épices3 g
  • coriander (fresh, chopped)Fruits et légumes15 g
  • parsley (fresh, chopped)Fruits et légumes15 g
  • olive oilÉpicerie60 ml
  • carrots (peeled, cut into sticks)Fruits et légumes400 g
  • peas (shelled or frozen)Fruits et légumes400 g
  • hot pepper (whole or chopped)Fruits et légumes1 morceau
  • preserved Moroccan lemons (cut into quarters)Épicerie1 morceau

par portion

Nutrition

583kcal

Glucides
19 g
Protéines
54 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • tagine
  • Plaque de cuisson

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Serve

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