Slow-cooked layers of chicken and vegetables soak up savory spices to make a succulent, healthy, and stew-like dish. This easy Stovetop Moroccan Chicken Tajine is a North African dish named after the pot it’s cooked in. Don’t worry; you do not need a tajine (see photo below) to make this delicious meal–just the largest pot you have. For another healthy dinner with chicken and vegetables, try my Slow Cooker Country Chicken and Veggies. 
Lindsey Brown, the author of this recipe, is a good friend of mine. She has a company called Move Morocco, where she hosts retreats and gives guided tours of Morocco. She went to Morocco on a girls’ trip and loved it so much that she decided to turn it into a job.
During a Christmas break, my family and I toured Morocco using the same company Lindsey partnered with.
While living overseas, we had many opportunities to travel to many countries, and our trip to Morocco is the one my kids talk about most. It seems to have impacted their view of the world more than any of our other trips. They have all asked if we can go back.
Moroccan cuisine is very healthy, and many people today are on Mediterranean and Moroccan diets. When you visit Morocco, you realize everything is really healthy and delicious. Olive oil and dates are prevalent, and some of the tajines I ate had green olives. If you like green olives, throw a few on top.
Give this easy, flavorful, and nutritious dinner a try. You will love that it’s ready in less than an hour, but seems like it has been cooking all day. 
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Step-by-Step Photos for How to Make Stovetop Moroccan Chicken Tajine
Frequently Asked Questions about How to Make Stovetop Moroccan Chicken Tajine
Do I have to use three onions?
Yes, and it’s recommended to use yellow onions for the best flavor. The onions must be the first layer because they act as a buffer to keep the chicken and veggies from burning. When the dish is done cooking, you will find that the onions have turned into a liquid with small pieces remaining. It makes a delicious juice to pour over the chicken and vegetables when you eat it.
Can I use frozen chicken, or should I thaw it first?
You need to thaw the chicken before putting it in the pot, so it will be cooked after simmering for 45 minutes.
Do I have to layer the vegetables in the pattern of a bicycle rim?
No, but this pattern is the true Moroccan way of making tajine.
What other vegetables can I use?
You can customize this dish to your liking with various vegetables–yellow squash, sweet potatoes, butternut squash. Leave the green beans out if you’re not a fan of them. Some recipes have chickpeas. The list goes on…
Can I leave the dates out?
The dates add a twitch of depth with a little bit of sweetness. They definitely do not make or break the meal. If you choose to leave them out, the tajine will still taste good.
Do I need to add water to the pot?
Do not add any water. The onions at the bottom keep the chicken from burning and turn into a delicious broth.
What should I serve with the tajine?
Couscous is a traditional side dish served with tajine, but rice or pita bread are good alternatives.
Chef’s Tools:
Video for How to Make Stovetop Moroccan Chicken Tajine
Winner, Winner, Chicken Dinner!
- 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
- 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.
- Next, remove the skin from the chicken.
- 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.
- Evenly layer the chicken on top of the onions.
- 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.
- Layer the circles of potatoes all over the top of the carrots and zucchini.
- 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.)
- 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.
- Next, sprinkle all the seasonings right on top, starting with the salt.
- Do not add any water to the pot.
- 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.
- 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.
- 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.
- Enjoy!
- Check out the video for How to Make Moroccan Chicken Tajine.
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