Chicken and Potato Stew


  • Chicken Thighs
  • Potato
3 pieces
  • Onion
1 piece
  • Olive
8 pieces
  • Olive oil
1 tbsp
  • Salt
1/2 tsp
  • Water
  • Little bit of white pepper

  • Turmeric
1/2 tsp
  • Coriander powder
1/2 tsp
Chicken and Potato Stew
Cooking Method:

  1. Except excess fat, cut the chicken into 8 pieces with same size. Wash each potato skin, drained and cut into bite-sized pieces. Cut onion cut into 6 equal pieces.
  2. Mix well the chicken and olive oil in your 27cm Tagine and heat the chicken skin over medium heat for about 5 minutes. Turn over the chicken and cook for 1-2 minutes.
  3. Add potatos and onions and lightly fry in the tagine. Mix well half of the salt, white pepper, and seasonings. Add water and turn to low heat to steam for about 10 minutes with lid.
  4. Add the remaining salt, white pepper, and seasonings together and mix well with the chicken and olive. Then braise for about 10 minutes over low heat until the potatoes are cooked.

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