If you have been wondering about ways to include more vegetables in your diet, then tagine recipes will become your go to. They can turn whatever vegetable or protein you prefer into a flavorful and healthy one pot meal.

The word tagine refers to the traditional Moroccan clay pot with a cone-shaped lid used for slow cooking. However, nowadays, Moroccans use regular pots or pressure cookers to prepare every-day tagine recipes, which is the case in this class where we are using a regular pot.

In this course, the dada is making a chicken tagine with peas and potatoes, which is a staple in the Moroccan table and is easy to throw together even on busy days; hence why many Moroccan families prepare it at least a couple of times a month.

The tender chicken pieces braised with spices, the sweet peas, nutritious potatoes, and the thick sauce make it a family favorite. This tagine, like other tagines, is served alongside homemade “khobz” (Moroccan bread), though you could use sourdough, baguette, or any local bread available.

Special tools / ingredients: All ingredients are easily available in supermarkets or online stores.

You can also find all the essentials of Moroccan cuisine in the Flavors of Morocco Amazon store.

You do not need special tools or dishes to prepare this recipe.

> DIFFICULTY LEVEL: Easy

> COURSE:

- Moroccan Chicken Tagine with Peas and Potatoes detailed video tutorial

- A PDF document with exact measurements and detailed steps of the recipe

> BONUS:
- Moroccan Bread (Khobz) detailed video tutorial

- How to clean a chicken the Moroccan way
- A PDF document with exact measurements and detailed steps of the recipes

> LANGUAGE:
- The course video is provided with English voice over and subtitles as well as Original Audio in Moroccan dialect with English subtitles
- Bonus videos are provided with English voice over and subtitles
- PDF documents are in English

Dada (Chef) Siham is a professional Moroccan chef with over three decades of experience under her belt. She is a true walking archive of Moroccan culinary knowledge and history.

Chef Siham learned to cook from her grandmother, who encouraged her to attend the best culinary institute in Morocco.

After graduating, she worked as a chef at multiple renown institutions before starting her own business. She has now been running a major catering service in Fez for over 2 decades, supplying weddings, baptisms and other special occasions with authentic Moroccan dishes.