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Peel and slice potatoes 1/4" Place potatoes in water to avoid browning while you cook the chicken in 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 and have an internal temperature of 165 degrees. You may have to remove some liquid as you go with a baster or ladle if it starts to run over the sides of the tagine base.
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.
I usually purchase the boxed couscous(gasp) from the ethnic section of my grocery store.
As a side note, this recipe can be easily adapted to be made in a crock pot. Cook until the chicken is fork tender.