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ABOUT FLAVORS OF MOROCCO:
Flavors of Morocco is the leading online cooking school dedicated to authentic Moroccan cuisine. Our expert Moroccan chefs, known as dadas, will teach you all the secrets of making Moroccan food no matter where you are.
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2 bone-in chicken pieces (thigh and/or breast)
1 medium yellow onion, peeled and finely chopped
2 garlic cloves, peeled and grated
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 tablespoon olive oil
1/3 cup of finely chopped parsley and cilantro
200ml (2 cups) water
3 medium white potatoes, peeled and cut into quarters
160g (1 cup) fresh or frozen peas
1/4 preserved lemon

1- Set the crockpot to saute mode and let it heat.
2- Add the chicken, finely chopped onion, grated garlic, vegetable oil, olive oil, and half of the chopped herbs.
3- mix to combine and brown the chicken for around 5 minutes to lock in the flavors. Move to the next step when the chicken changes color and does not look raw anymore.
4- Add the vegetables of your choice. Today we are using potatoes and frozen peas.
5- Add the water in the sides of the pot (to not wash away the spices in the chicken) until you half cover the chicken. If you have a tagine recipe for a regular pot, use 1/2 the water in the recipe.
6- Add the 1/4 preserved lemon and the rest of the herbs.
7- Close the electric pressure cooker and select the poultry mode. For the pressure cooker option, set the timer for 25 minutes and start. Otherwise, some machines have also the slow cooking option, which takes around 4 hours.
8- Once done, release the steam from the machine before opening it. Serve the tagine hot with crusty bread.
Note: if you want a thicker sauce, remove the lid from the machine, set the “”saute”” option, and let the sauce reduce until it thickens.

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