Moroccan Chicken Tagine

20 mins

1. Brown 4 thigh fillet chicken pieces in 2 tabs oil in a heavy-based saucepan,
2. turn until lightly browned all over. Remove chicken.
3. Add 1½ tabs Spice Bazaar Moroccan La Kama to same pan and lightly fry.
4. Add browned chicken,1 chopped onion & 1/2 cup of water. Reduce heat.
5. Cover and do not lift lid for at least 15 minutes, by which time the chicken will have released its juices.
6. Add 2 chopped carrots and simmer for 8 minutes until carrots are almost tender.
7. Stir in other vegetables : ½ cup peas,1/2 cup peas, ½ cup chopped zucchini.
8. When all the vegetables are cooked, serve over rice or cous cous. If sauce is too thin, remove tagine inredients to a serving plate, and simmer sauce until reduced.