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ABOUT FLAVORS OF MOROCCO:
Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are.
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ABOUT THIS RECIPE:
If you have been wondering about ways to include more vegetables in your diet, then tagine recipes will become your go to. They can turn whatever vegetable or protein you prefer into a flavorful and healthy one pot meal.
The word tagine refers to the traditional Moroccan clay pot with a cone-shaped lid used for slow cooking. However, nowadays, Moroccans use regular pots or pressure cookers to prepare every-day tagine recipes, which is the case in this class where we are using a regular pot.
In this course, the dada is making a chicken tagine with peas and potatoes, which is a staple in the Moroccan table and is easy to throw together even on busy days; hence why many Moroccan families prepare it at least a couple of times a month.
The tender chicken pieces braised with spices, the sweet peas, nutritious potatoes, and the thick sauce make it a family favorite. This tagine, like other tagines, is served alongside homemade “khobz” (Moroccan bread), though you could use sourdough, baguette, or any local crusty bread available.
Traditionally, tagine is eaten communally within the warmth of friends and family. Moroccans prefer eating from the same plate, using the pieces of crusty bread to scoop up the meat, vegetables and sauce. Yet, eating with a fork, or serving the tagine in individual plates is also an acceptable, rather modern, way of enjoying it.
You can replace the chicken with turkey, lamb, beef, or goat meat (like in Moroccan southern or berber regions).
This tagine is simple to prepare and in this class, the Dada will reveal a few tricks to perfect and achieve its classic authentic taste.

Ingredients
For the chicken
2 bone-in, skin-on chicken thighs
2 bone-in, skin-on chicken breasts
1/2 teaspoon salt (or to taste)
1/2 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 garlic cloves
1 medium white onion
1 small bunch parsley
2 tablespoons vegetable oil
2 tablespoons olive oil
1/2 liter (2 cups) water

For the vegetable
4 medium white potatoes
160g (1 cup) fresh or frozen peas

Steps
Step 1: Preparing the chicken
1- Place the chicken in a pot.
2- Season with salt, turmeric, ginger, and black pepper.
3- Peel two garlic cloves and grate them directly into the pot.
4- Peel and rinse the onion.
5- Dice the onion, then add it to the pot.
6- Finely chop the parsley and add it to the pot.
7- Add the vegetable oil and olive oil to the pot, then mix to combine.

Step 2: Cooking the tagine
1- Place the pot over medium heat, then saute the chicken for a couple of minutes on each side.
2- Add water on the sides of the pot so the spices aren't washed off the chicken. Cover the pot and cook for 10 minutes.
3- Peel the potatoes and rinse them.
4- cut the potatoes into 4 pieces.
Note: make sure to place the potatoes in water so that they don't oxidize.
4- Add the potatoes and peas to the tagine, then cook for 15 minutes or until all the ingredients are fully cooked through and the sauce has thickened.
5- Serve the tagine hot with Moroccan bread.

00:00 INTRO
00:20 STEP 1 : Preparing the chicken
05:17 STEP 2 : Preparing the potatoes
06:35 STEP 3 : Preparing the tagine
08:19 STEP 4 : Serving the tagine