Tagine of Chicken with Green Peas and Preserved Lemons

Name: Tagine of Chicken with Green Peas and Preserved Lemons
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 700 g (1½ lb) peas, fresh or frozen; 3 tablespoons butter; 8 tablespoons olive oil; 2 preserved lemons, cut into quarters and the pulp removed; salt and pepper; 1.5 kg (3 lb 5 oz) chicken, with the flesh cut off the bone and cut into 2.5cm (1 inch) pieces; 2 large onions, chopped; 2 garlic cloves, chopped; 6 tablespoons chopped flat-leaf parsley; 6 tablespoons chopped fresh coriander; ½ teaspoon ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

Tagines are those wonderful, pyramid-shaped, earthenware cooking pots, often in bright colours, that you find in Moroccan and Arab shops. They look attractive when brought to table, and are very good cooking vessels. You can of course use a shallow casserole dish instead.

Ingredients

1.5 kg (3 lb 5 oz) chicken, with the flesh cut off the bone and cut into 2.5cm (1 inch) pieces

Asia
Africa
Saudi Arabia
Morocco
Mediterranean
Gluten-free

Method

Put your chicken pieces in a bowl and add the chopped onions, garlic, parsley, coriander, cumin and salt and pepper to taste. Add the olive oil, mix everything well and marinate for at least 2 hours or overnight.

When you are ready to cook, transfer everything to your tagine or casserole, add just enough water to cover the meat, and simmer over a low heat for 45 minutes. Add the preserv