Moroccan Chicken Tagine

Marinate the chicken overnight with the ingredients starting from ginger-garlic paste to cashew nuts.

Heat oil in a tagine pan and saute the onion till light brown in colour.

Add the marinated chicken, saffron water, tomatoes & the green chilies.

Cook, covered on a low flame for 15-20 minutes or till the chicken is tender.

When done, switch off the flame and keep it covered for 10 minutes.

After 10 minutes.

Serve hot, garnished with fried cashews and coriander leaves