How to cook Chicken Tajine?

Tagine is a Moroccan preparation that is poached in a special pot. It’s a slow-cooked stew with meat, vegetables and aromatic spices that takes a couple of hours to cook on low heat. You’ll use a range of meat like beef, chicken or lamb. Throughout the preparation, you have got to examine for many times for the consistency of the stew by gaping through the lid of the special pot Peel and slice potatoes 1/4″ (potatoes in water to avoid browning while you cook the tagine. On the bottom of the tagine dish place the onions, carrots, tomatoes, and garlic. Place chicken pieces on top and season with the spices. Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly 1 cup of water. Cover and cook over medium heat for about 1 hour. Check for doneness. The chicken should be tender. Drain potatoes and add them to the top of the tagine forming a circle. Cover and continue to cook for another 20 minutes until the potatoes are soft. Add the peas and cook for an additional 5 minutes uncovered. Serve with couscous* or rice. As a side note, this recipe can be easily adapted to be made in a crock pot. Cook until the chicken is fork tender.

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