Moroccan Chicken Tajin
Prep time
Cook time
Total time
Cooking pot options: 1: a 2-person tajin (Moroccan clay pot), 2: a regular heavy-bottom pot or 3: a slow cooker.
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
How To Make
  1. Melt the ghee in the tajin or the pot.
  2. Place onions and sweet potato at the base of your tajin or pot.
  3. Rub the chicken with salt and Ras el Hanout spice mix and place on top of the onions.
  4. Place carrots and zucchinis over the chicken as if you were building a tent, using your vegetables to cover the chicken.
  5. Scatter the olives and preserved lemon all over the dish.
  6. 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.
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