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Tagine of Chicken with Green Peas and Preserved Lemons
- Serves
4
- Difficulty
Easy
Published 2010
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
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
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