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olive oil chicken thighs potatoes onions fresh cilantro parsley chicken stock garlic ground turmeric ground ginger black pepper frozen petite peas lemon salt
Viewed: 20 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 2 pounds skinless chicken thighs
- 2 pounds new potatoes, peeled
- 2 medium onions, diced
- 1/2 bunch fresh cilantro, tied with string
- 1/2 punch fresh parsley, tied with string
- 1 cup chicken stock
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 2 cups frozen petite peas
- Juice of 1/2 lemon
- 1 1/2 teaspoons salt
Method
- Preheat the oven to 400°F. Meanwhile, pour the oil into a tangine or dutch oven set over medium heat. Add the chicken and brown on all sides, about 2 minutes per side.
- Add the potatoes, cilantro and parsley, onions, stock, garlic, turmeric, ginger, and black pepper. Stir well, and then cover and place in an oven for 50 to 55 minutes, or until the chicken is done and the potatoes are soft.
- Remove pot from the oven and discard the cilantro and parsley. Pour in the peas, and lemon juice. Stir well, and season with salt to taste.
