Chicken tajine with peas
easy
75 mins
75 mins
Ingredients
- 1 little box ground saffron
- 1/2 TEASPOON ground ginger
- 1/4 TEASPOON ground cardamom
- 1/4 TEASPOON ground cilantro
- 1 knife tip ground cloves
- 1/2 TEASPOON Cayenne pepper
- 7-10 Tbsp Salt
- 1 (1.2 kg) ready-to-cook chicken
- 2 Vegetable Onions
- 3 Garlic cloves
- 4-5 Tbsp Olive oil
- 1 l clear chicken stock (instant)
- 1 package (450 g) frozen peas
- 1/2 bunch flat leaf parsley
- 1 potty Coriander green
- 1 Lemon
Directions
- 1
Mix saffron, ginger, cardamom, coriander, cloves, cayenne pepper and salt. Wash the chicken, dab dry and divide into twelve portions. Rub with the spice mixture and leave covered in the refrigerator for an hour.
- 2
Peel onions and garlic. Cut onions into thin rings, garlic into slices. Heat the oil in a flat casserole or tajine and fry the chicken pieces all around. Sprinkle onion rings and garlic on top and pour on enough chicken stock to just cover everything.
- 3
Cover and braise over medium heat for 45 minutes. Ten minutes before the end of the cooking time, add frozen peas to the chicken and braise. Wash the parsley and coriander and chop coarsely except for a little to garnish.
- 4
Sprinkle the braised chicken with herbs before serving and garnish with coriander leaves and lemon wedges. Rice tastes good with it.
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