Ingredients
- 450g chicken breasts
- 1 large white onion, peeled and cut into thin strips
- 2 large carrots, peeled, cored and cut lengthwise
- 200 g snap beans
- 200 g peas
- 1 vegetable stock cube
- 1 dash of cinnamon
- 1 pinch of paprika
- 1 pinch of ginger
- 1 pinch of cumin
- 1 pinch of turmeric
- A few sprigs of finely chopped coriander
- Approximately 800 ml of water
- Salt and pepper
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Preparation
In a deep tagine or pot over high heat and uncovered, brown the onions and chicken breasts in a generous drizzle of olive oil for 10 minutes. Then add the carrots, spices, coriander and cube.
Cover with water (approximately 800 ml), close, reduce the heat and simply leave to simmer while monitoring from time to time. After a little more than 20 minutes add the snow peas and peas to simmer for another 20 minutes until the vegetables are very tender and the sauce is still abundant.
Stop cooking and serve with good fresh bread.
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source:moroccan-cuisine
