Chicken Tagine With Potatoes And Peas (Morocco -- North Africa) - cooking recipe

Ingredients

6 chicken breasts
2 medium onions, thinly sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
2 saffron threads
1/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1 teaspoon paprika
1/4 teaspoon salt, to taste
1 cup flat leaf parsley, finely chopped
1 cup cilantro, finely chopped
4 cups potatoes, diced bite-size
2 cups green peas

Preparation

In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
Add peas, lower the heat & simmer for 5 minutes more.
If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!