Recipe

Chicken Tajine Moroccan Recipe

	Anatunez / All my dishes 1 year, 2 months ago This easy to prepare dish is great for a buffet dinner and yours guest will enjoy this authentic dish from North Africa. Prep:10m Cook:60m Servings:6	Anatunez
	easy inexpensive impressyourfriends crockpotfriendly canbemadewithtofutoo

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Ingredients

1 CHICKEN (you will have to cut it into 6 servings, or you can get pre-cut pieces that you like - I have made this dish with all chicken breast with bone)

2 c PEAS (fresh or frozen)

6 POTATOES (smallish)

juice of 1 LEMON

2 CITRONS CONFITS (see my recipe)

1 bunch GREEN ONIONS (or fresh white onion with the green stems)

5 cloves of GARLIC

1 Tsp CURCUMA or CURRY POWDER

1 tsp HARISSA (see my recipe)

1 bay leaf

1/2 c olive oil sel and pepper to taste

Flat leaf PARSLEY

(OPTIONAL : a bunch of CILANTRO, chinese parsley, coriander or whatever you call this stuff - I know, I know - you LOVE IT - I hate it - but as it turns out, I am "allergic" to it, or so says my chinese herbalist doctor!!)

Directions

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.

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