Moroccan Chicken Tajin
Total time
Author: Magdalena Wszelaki
Serves: 2
- 2 tbsp ghee (clarified butter)
- ½ yellow onion, slices in "half moons"
- 1 sweet potato, cut into ½ inch medallions.
- 4 pieces of chicken, rabbit or cornish hen
- 2 tsp sea salt
- 2 tsp Ras El Hanout (Moroccan spice mix)
- 2 small zucchinis, cut lengthwise to quarters
- 2 carrots, cut lengthwise in half if it's a thin carrot or in quarters if it's large
- ½ preserved lemon, cut to ½ inch chunks (how to make preserved lemon)
- 20 green or black loves, pitted
- Melt the ghee in the tajin or the pot.
- Place onions and sweet potato at the base of your tajin or pot.
- Rub the chicken with salt and Ras el Hanout spice mix and place on top of the onions.
- Place carrots and zucchinis over the chicken as if you were building a tent, using your vegetables to cover the chicken.
- Scatter the olives and preserved lemon all over the dish.
- Cover and cook on slow fire for 3-4 hours. The slower the better. If you are using the slow cooker, give this stew 8 hours.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/moroccan-chicken-tajin/
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