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- Place the sliced potatoes in a bowl of cold water to avoid browning while you cook the Tagine.
- On the bottom of the Tagine dish or deep skillet, place the onions, carrots, tomatoes, and garlic. Place chicken pieces on top and season with the spices. Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly 1 cup of water.
- Cover and cook over medium heat for about 1 hour. Check for doneness. The chicken should be tender.
- Drain potatoes and add them to the top of the Tagine or skillet forming a circle. Cover and continue to cook for another 20 minutes until the potatoes are soft. Add the peas and cook for an additional 5 minutes uncovered.
- Serve in a large wide bowl with couscous* or rice.
- As a side note, this dish can easily adapted to a crock pot. Simply layer all of the ingredients and cook until the chicken is tender.