Tajine

Ingredients

• A chicken, cut into pieces

• Onions: 2, sliced thinly

• Fresh peas: 1 cup

• Lemons: 2, sliced thinly

• Garlic cloves: 2, chopped

• Ginger: 1 tablespoon, grated

• Olive oil: 1 tablespoon

• Saffron: 1 teaspoon (optional, used for adding flavor and color)

• Cumin powder: 1 teaspoon

• Sweet paprika powder: 1 teaspoon

• Salt: 1 teaspoon

• Black pepper powder: 1/2 teaspoon

• Chicken broth (or water): 1/2 cup

• Fresh coriander or parsley, used for decoration

• Tea rubs: 3- 5g

Instructions

1. Cut the chicken into medium-sized pieces, slice the onion, slice the lemon, mince the garlic, and grate the ginger.

2. In a large bowl, add the chicken pieces, chopped garlic, grated ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, tea rubs, cumin powder, sweet paprika, and olive oil, stir well, and marinate for 15 - 30 minutes.

3. Heat the olive oil in a tagine (or heavy-bottomed pan) and sauté the onion slices until soft and transparent.

4. Add the marinated chicken pieces to the pan and fry until both sides are golden brown.

5. If using saffron, soak the saffron in a small amount of hot water and add it to the pan.

6. Add the chicken stock (or water) to half the height of the chicken pieces, cover the pot, and simmer on low heat for 20 - 30 minutes, until the chicken is almost cooked.

7. Add the fresh peas and lemon slices and continue simmering for another 10-15 minutes, until the chicken is cooked through and the peas are tender.

8. Season with remaining salt and black pepper to taste.

9. Garnish with fresh cilantro or parsley and serve.