How to make it

  • MARINATE the pieces of chicken in :
  • the oil, lemon juice, harissa, curcuma, salt and pepper and put the cloves of garlic, cut in half, into this marinade. LEAVE for 4 hours in fridge.
  • Wash the potatoes and the cilantro, the onions, which you will then slice or I like to just cut them in half down the middle, keeping the green part.
  • Cut the citron confit in long quarters - that way those who like eating it can, and those who do not will not half to sift through the stew to get out small pieces (thinking of my husband here!!!)
  • Heat up a bit of olive oil in a frying pan or heavy skillet and brown the chicken and onions.
  • Reduce the heat and add potatoes and you can put the remaining marinade in too. Cook slowly (or transfer to your slow cooker, crockpot). If there does not seem to be very much juice, add a bit of water, but slow, covered cooking should bring forth a fair bit of juice.
  • Cook slowly for 45 minutes (longer in the slow cooker) and add the peas in the last 10 minutes of cooking. Adjust the salt and pepper.
  • Transfer to a serving platter or a Moroccan TAJINE (plate with a chiminey type lid that keeps the steam in. Garnish with flat leaf parsley or cilantro.
  • I like preparing a side dish of whole wheat COUSCOUS to go along with the sauce.

Reviews & Comments 4

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    " It was excellent "
    elgourmand ate it and said...
    Very nicely done. Too bad about your Cilantro allergy, I love that stuff.
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  • jencathen 12 years ago
    I'm looking forward to trying this recipe! Thanks for sharing.
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    " It was excellent "
    lunasea ate it and said...
    This sounds really delicious and I love a good tajine. Thank you so much! :) Vickie
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    " It was excellent "
    elgab89 ate it and said...
    So flavorful! Beautiful dish!
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