A delightful Moroccan-inspired chicken tagine featuring tender chicken, hearty potatoes, and sweet peas, all simmered in a fragrant blend of spices.
Heat the olive oil in a tagine or large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the spices.
Add the onions and garlic, and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the saffron, cumin, ginger, black pepper, paprika, and salt, cooking for 1 minute to release their aromas.
Blooming spices in oil enhances their flavor.
Add the chicken breasts and cook until lightly browned on all sides.
Browning the chicken adds depth to the flavor of the dish.
Pour in 2 cups of water, cover, and bring to a boil. Reduce the heat and simmer for 20 minutes.
Ensure the chicken is fully submerged in the liquid for even cooking.
Add the potatoes and continue to cook, covered, for 15 minutes.
Cut the potatoes into even pieces for uniform cooking.
Stir in the peas and cook for an additional 5 minutes.
Add the peas at the end to retain their vibrant color and texture.
Sprinkle with parsley and cilantro before serving.
Fresh herbs add a burst of flavor and a pop of color to the dish.
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