Morrocon Chicken and Pea  Tagine with Cauliflower Rice

A delectable Moroccan tagine featuring chicken stewed with garden peas and aromatic spices. Served with cauliflower rice, side salad and a lemon pickle. 

Morrocon and Pea Tagine 

Ingredients  * 1/2 onion, finely chopped * 1/2 bunch fresh coriander, finely chopped * 1/2 bunch fresh parsley, finely chopped * 3 chicken fillet cubed * 1 chopped tomato * 1 tsp garlic * 1/4 teaspoon black pepper * 1 teaspoon cayenne pepper * 1 teaspoon ground cumin * 1 teaspoon paprika * 150ml chicken stock cube or powder from Woolworths * 1 tbsp olive oil * 500g fresh garden peas, shelled * 1/2 lemon, sliced (optional) * salt and freshly ground pepper Method: 1. Braise the onions in the olive oil in a pot. Add the chicken and then the tomato, garlic, black pepper, cayenne pepper, cumin  and paprika and salt. Cover and gently simmer over low heat for 25 minutes. 2. When the water starts to dry up add in frozen garden peas and the chicken stock. 3. Let the chicken and peas come to a boil and reduce the chicken stock but keep enough stock that there is a gravy. Keep on low heat for 10 mins. 4. Garnish with freshly chopped coriander and parsley. 5. Serve with cauliflower rice, green salad and a lemon pickle. Cauliflower Rice 1-ingredient cauliflower rice, perfect for practically any dish that calls for brown or white rice! Ingredients * 1 large head cauliflower

Method 1. Wash and thoroughly dry cauliflower, then remove all greens and cut into chunks. 2. With a food processor blitz the cauliflower into the size of rice. 3. Once you have your cauliflower rice, it's easy to cook! Simply sauté in a large pan over medium heat in 1 Tsp olive oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired or just salt and pepper.


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London, United Kingdom

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