About this recipe:There is no need for a tagine pot to prepare this chicken tagine with peas, which is very convenient for those who do not have the necessary equipment. The whole thing is made in a small pot or a saucepan with a lid.
2 tablespoons vegetable oil, divided
6 chicken drumsticks or thighs
2 onions, finely chopped
¼ teaspoon black pepper
⅛ teaspoon cinnamon
¼ teaspoon dried chilli flakes
½ teaspoon ground cumin
⅛ teaspoon ground ginger
1 handful fresh coriander, finely chopped
1 handful fresh parsley, finely chopped
1 glass (about 150ml) chicken stock
a drizzle of olive oil
300g carrots, sliced
700g frozen green peas (not thawed)
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Heat one tablespoon of oil in a frying pan and brown the chicken drumsticks for a few minutes.
Pour the other tablespoon of oil into a saucepan with a lid; scatter the chopped onions on top. Place the chicken on top of the onions and sprinkle spices, fresh coriander and parsley on top. Add the chicken stock, then drizzle olive oil on top. Simmer, covered with a lid, for 15 minutes over medium-low heat.
After 15 minutes, add the carrots and simmer, with the lid on, for 10 more minutes. Add the peas and cook with the lid still on for 15 minutes.
After cooking for a total time of 40 to 45 minutes over medium-low heat, lower the heat to low and simmer slowly until the peas are totally thawed, the chicken is tender and the carrots are soft. If there is too much juice, remove the lid to let the water evaporate and the sauce thicken.