Algerian chicken tagine with peas

    1 hour 20 min

    This easy Algerian tagine is often made when the peas are in season. Before preparing it, our mum used to ask us to shell the peas. We didn’t enjoy this task but, we were very fond of this tagine, once cooked.

    1 person made this

    Serves: 6 

    • 6 chicken pieces of your choice
    • 2 onions, chopped
    • 2 tablespoons oil
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground cinnamon
    • 250ml water
    • 1kg green peas, shelled or frozen
    • juice of ½ lemon
    • 1 egg yolk

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Place the chicken in a tagine pot or, if not available, a regular cooking pot. Add the onions, oil, spices and salt. Simmer over low heat for 20 minutes.
    2. Add the water and bring to the boil over high heat. Add the peas and lower the temperature. Simmer until the chicken is cooked and detaches from the bones, about 30 minutes.
    3. Add lemon juice and egg yolk and simmer over very low heat till sauce this thickened.

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