This is the boy’s favorite dish among the many I try to cook for him. Rachel cooked this dish for her husband and it passed his test–he’s Moroccan. Serve this with crusty bread and even a Korean man would be impressed.
6 chicken drumsticks and thighs, skin removed
half a bag of baby carrots
4 baby potatoes, quartered
3 large red onions, finely chopped
1 tsp powdered ginger
1/4 tsp turmeric
1 bunch of flat-leaf parsley, finely chopped
1 tomato, to be grated over tagine
1 preserved lemon, cut into strips, pulp removed
juice from 1 lemon
1 cup green peas
salt, pepper, olive oil
1. Over high heat, add olive oil and cook the chicken until golden brown on both sides.
2. Add the onions, ginger, turmeric and black pepper. Add enough chicken stock to cover. Add the parsley and cover with lid. Bring to a boil, then reduce heat and simmer, about 30 minutes.
3. If chicken is cooked, grate one tomato into tagine, add preserved lemon strips, carrots and potatoes. Add a cup of water and the lemon juice. Uncover and cook until vegetables are done and the sauce reduced. Add salt to taste. Add peas in last minute of cooking.