Chicken Tagine With Potatoes and Peas (Morocco -- North Africa)

This recipe comes from the 2002 cookbook, Mediterranean Street Food. This original of this recipe called for a whole chicken, cut into 8 pieces, but I've used 6 chicken breasts, bone in.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 6  chicken breasts
• 2  medium onions, thinly sliced
• 2  garlic cloves, minced
• 1⁄4 cup extra virgin olive oil
• 2  saffron threads
• 1⁄4 teaspoon ground cumin
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground black pepper
• 1  teaspoon paprika
• 1⁄4 teaspoon salt, to taste
• 1  cup flat leaf parsley, finely chopped
• 1  cup cilantro, finely chopped
• 4  cups potatoes, diced bite-size
• 2  cups green peas

Directions

1. In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
2. Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
3. Add peas, lower the heat & simmer for 5 minutes more.
4. If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!