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Moroccan Chicken Tagine with Peas and Carrots
1 h 40 minServes 4Nutri-Score B€€
B
1 h 40 min
1 h 40 minMoroccan Chicken Tagine with Peas and Carrots
what you need
Ingredients
chicken pieces (bone-in, skin on)Meat1 kg
onions (grated or finely chopped)Produce2 pieces
saltSpices8 g
black pepper (ground)Spices3 g
ginger (ground)Spices5 g
turmeric (ground)Spices3 g
coriander (fresh, chopped)Produce15 g
parsley (fresh, chopped)Produce15 g
olive oilPantry60 ml
carrots (peeled, cut into sticks)Produce400 g
peas (shelled or frozen)Produce400 g
hot pepper (whole or chopped)Produce1 piece
preserved Moroccan lemons (cut into quarters)Pantry1 piece
per serving
Nutrition
583kcal
- Carbs
- 19 g
- Proteins
- 54 g
- Fat
- 33 g
what you’ll use
Tools
tagine- Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Check the seasoning and adjust if needed.
- Serve the tagine hot with bread or couscous.
most cooked first