Moroccan chicken

Description

A delicious dinner without the hassle

Ingredients

Cooking

chicken cut into pieces, remove the skin (or take 8 chicken thighs without skin) and put in a deep pan for 3-4 liters or as I, the cauldron

carrots peel, cut lengthwise into 4 pieces and crosswise into 2-3 pieces, depending on how long the carrots, throw on top of chicken

onions cut in small cubes and spread on top of carrot

pour the broth and water

the cauldron

now pour the peas (I used regular and pre-soak it overnight, but you can take and canned)

now cut the tomatoes (or, again, take canned and pour them together with the juice)

fall asleep all the spices, salt and put on fire

allow to boil and simmer under a lid for 15 minutes over medium heat

after 15 minutes, put the zucchini, quarter-cut, as well as carrots, close the lid and simmer for another 15 minutes

here and ready our supper, spread it on a plate and serve

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