Moroccan chicken stew with lemon

Name: Moroccan chicken stew with lemon
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 380 g free range chicken fillet; 1 el ras el hanout spices melange; 2 el traditional olive oil; 500 g winter carrot; 3 Red onion; 200 ml water; 1 chicken broth tablet; 1 lemon; 250 g frozen garden peas

Casserole with free-range chicken fillet and ras el hanout, winter carrot, red onion and garden peas, sprinkled with lemon zest.

Ingredients

Kitchen Stuff

1 tagine or skillet with lid

Directions

Cut each chicken fillet lengthwise into 3 pieces. Sprinkle the pieces with the ras el hanout, pepper and salt.
Heat the oil in the tagine or frying pan and fry the chicken around brown.
Meanwhile, peel the winter carrot and cut into 3 cm pieces. Cut the red onion into pieces.
Add the carrot and onion to the chicken, spoon and cook for another 2 minutes. Add the water and crumble the chicken stock cube above it.
Place the conical lid on the taijne or put the lid on the frying pan and let it simmer on low heat for 25 min.
Meanwhile, clean the lemon and grate the yellow skin. Halve the lemon in the width and cut the halves into parts.
Add the garden peas to the tagine or skillet for the last 2 minutes.
Remove the lid, sprinkle the dish just before serving with the lemon zest and serve with the lemon slices.