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

• 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

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!

chicken breasts, onions, garlic, extra virgin olive oil, saffron threads, ground cumin, ground ginger, ground black pepper, paprika, salt, flat leaf parsley, cilantro, potatoes, green peas

Taken from www.food.com/recipe/chicken-tagine-with-potatoes-and-peas-morocco-north-africa-374278 (may not work)