Chicken Tagine with Peas and Potatoes
In a bowl, mix the chicken with onions, garlic, herbs, and spices. Spices should be evenly distributed.
Coat the base of a tagine with a little of the olive oil. Distribute the onions across the bottom, then the peas. Place the chicken (flesh-side down) in the center. Swirl 0.5 C of water in the bowl used for the chicken to "rinse" the spices from the side of the bowl, and add the water to the tagine.
Arrange the potatoes slices around the chicken and sprinkle them with salt and pepper. Add the broth, and drizzle the remaining olive oil over the chicken and vegetables.
Close the tagine and place over medium-low heat. (A diffuser is recommended.) Stay patient while the tagine reaches a simmer -- it could take some time. Resist the temptation to turn up the heat unless the tagine is not simmering after 20 minutes, and even so, increase the heat only very moderately. Once you hear the tagine simmering, leave the tagine to cook undisturbed for about 75 minutes.
After that time, open the tagine and turn over the chicken. Taste the broth, and add salt and pepper if desired. Add a little more water if too dry. Continue cooking the tagine, covered, for another 30 to 45 minutes, or until the chicken and vegetables are very tender.