Rub the chicken with some salt.
Heat the olive oil in the tagine.
Add the chicken and cook over medium heat on both sides just until they are lightly browned.
Sprinkle in the cumin, paprika and cardamom
Pour in the yogurt.
Add the peas and cubed carrot.
Sprinkle with salt. Cover the tagine, turn down the heat to the lowest setting and allow the chicken to cook very slowly for about 40 minutes.
Squeeze a lemon over the chicken and vegetables before serving.
Enjoy the chicken tagine with pita or rice.