CHICKEN TAGINE WITH POTATOES AND PEAS
Easy tanginess recipe!
CHICKEN TAGINE WITH POTATOES AND PEAS
- 6 chicken breasts
- 2 onions (thinly sliced)
- 2 garlic cloves (minced)
- 1/4 cup extra virgin olive oil
- 2 saffron threads
- 1/4 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon salt (to taste)
- 1/4 cup parsley (finely chopped)
- 1/4 cup cilantro (finely chopped)
- 4 cup potatoes (diced bite-size)
- 2 cup green peas
- In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
- Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
- Add peas, lower the heat & simmer for 5 minutes more.
- If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!