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

1 godz. 40 minPorcje: 4Nutri-Score B€€
od @omayma.marwani3 importyugotowano 0 razy
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Składniki

4 osoby
  • chicken pieces (bone-in, skin on)Mięso1 kg
  • onions (grated or finely chopped)Warzywa i owoce2 kawałki
  • saltPrzyprawy8 g
  • black pepper (ground)Przyprawy3 g
  • ginger (ground)Przyprawy5 g
  • turmeric (ground)Przyprawy3 g
  • coriander (fresh, chopped)Warzywa i owoce15 g
  • parsley (fresh, chopped)Warzywa i owoce15 g
  • olive oilSpiżarnia60 ml
  • carrots (peeled, cut into sticks)Warzywa i owoce400 g
  • peas (shelled or frozen)Warzywa i owoce400 g
  • hot pepper (whole or chopped)Warzywa i owoce1 kawałek
  • preserved Moroccan lemons (cut into quarters)Spiżarnia1 kawałek

na porcję

Wartości odżywcze

583kcal

Węglowodany
19 g
Białko
54 g
Tłuszcz
33 g
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Przybory

  • tagine
  • Płyta kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Serve

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