Stovetop Moroccan Chicken Tajine
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner/Chicken
Cuisine: Moroccan
Serves: 6-8
Ingredients
  • 3 large yellow onions, sliced thinly into rings
  • 2-3 lbs bone-in-chicken legs and/or thighs (3-4 whole chicken leg quarters or 6-8 chicken legs or thighs)
  • 4-5 carrots, peeled and cut lengthwise (if pretty fat, quarter lengthwise; skinny, cut it in half)
  • 1-2 zucchinis, quartered lengthwise 4-5 inches long (cut in half and quarter each half)
  • 2-3 potatoes, peeled and sliced into ½-inch circles
  • Frozen or fresh green beans (2 handfuls with ends snipped off)
  • 1 medium-large tomato, diced (deseeded with pulp taken out)
  • 1-2 lemons
  • 3-5 dates (optional)
  • 2 tsp salt
  • 1½ tsp cumin
  • ½ tsp ginger
  • 1 tsp paprika
  • ¼ tsp black pepper
  • ⅛ tsp cinnamon
  • ½ tsp coriander (if you have it on hand)
  • 2 tbsp olive oil
Instructions
  1. First, add the olive oil and place the sliced onions on top of the olive oil in the largest pot you have with a lid. (Use at least a 5-quart pot, but a 6- to 8-quart pot is best). The onions must be the pot's first layer because they act as a buffer to keep the chicken and veggies from burning.
  2. Next, remove the skin from the chicken.
  3. Cut the lemons in half and squeeze the lemon juice over every piece of chicken, covering all parts of the meat. Save the leftover lemons to place on top of the veggies.
  4. Evenly layer the chicken on top of the onions.
  5. Next, place the carrots on top of the chicken in a design of a bicycle rim with spokes. (See step-by-step photos.) Then layer the zucchini skin-side down in between the carrots.
  6. Layer the circles of potatoes all over the top of the carrots and zucchini.
  7. Next, layer the green beans in the same way as you did the carrots, and put the diced tomatoes in the center. (See step-by-step photos.)
  8. Put 3-4 slices of lemon on top of the tomatoes and 3-5 dates (optional) in between the green beans and one on top of the lemons.
  9. Next, sprinkle all the seasonings right on top, starting with the salt.
  10. Do not add any water to the pot.
  11. Place the lid on the pot and turn the heat on high or whatever temperature you are comfortable with. When you hear bubbling noises (takes 10 minutes or so) turn down the heat to low-medium (3.5 to 4) to simmer for 45 minutes. You will still hear it bubbling. Do not take the lid off. Leave it on the whole time.
  12. After 45 minutes, take the lid off and poke the vegetables and the chicken to test for doneness. The veggies should be soft and the chicken should fall off the bone.
  13. To serve, place a few of each vegetable and a piece of chicken on top of a serving of couscous, and ladle some of the juice over the top.
  14. Enjoy!
  15. Check out the video for How to Make Moroccan Chicken Tajine.
Recipe by Real Life Dinner at https://reallifedinner.com/stovetop-moroccan-chicken-tajine/