Jul 5, 2012

Moroccan Tajine\Tagine with Chicken, Potatoes, and Peas

Here is another variation of a chicken tajine.  You may have noticed that I put a bouillon cube in with the other ingredients.  My ex-husband did that and I found that it gave great flavor.  But adding the bouillon is purely up to you.  Many women in Morocco use them, Knorr to be exact, which was my favorite before I started cooking Moroccan recipes. 


4-6 pieces of chicken, skin removed or 1-2 lbs of meat cut into 2-3 inch pieces
3-4 TBS oil
1 tsp each, paprika, ginger, turmeric
salt/pepper to taste
1 onion chopped
1 tomato, skinned and chopped
2-3 cloves of garlic, minced
2 TBS each Italian parsley and cilantro, chopped
1/2 to 3/4 cup frozen peas
3-4 medium potatoes, skinned and quartered.
a pinch of saffron threads
water if needed
1 chicken bouillon cube, optional

Place the tajine on medium heat.  When hot add all of the ingredients except the potatoes, chicken or meat, and peas to the tajine bottom. Simmer for about 5-10 minutes so that all of the spices meld together. Then add the chicken or meat. Brown on all sides.  I usually cook the meat until it is tender and then add the vegetables.  Some people add everything at once.  But on many occasions the meat was not tender and the vegetables were done.  Add the potatoes and cook until tender.  About 10 minutes before it is done add the peas and simmer.  If there is too much sauce remove the lid and simmer until it is reduced.  Serve with Moroccan Khobz or French Bread.  Enjoy!