Chicken & vegetable tajine (Moroccan style)

It’s strange where inspiration comes from sometimes and where it leads – yesterday I was looking through Maggie Beer’s latest cookbook (Maggie’s Christmas) and was inspired to make the chicken dish with preserved lemon and rosemary. However it soon morphed into this Moroccan style tajine dish (mainly because it was too hot to have the oven on) and I hadn’t used my tajine in a while.

Chicken & Vegetable Tajine
Recipe type: Main
Cuisine: Moroccan
Prep time:
Cook time:
Total time:
Serves: 4
A spicy sweet slow cooked chicken and vegetable dish served with couscous
  • 4 chicken chops
  • 3 shallots or 1 large onion (finely chopped)
  • 1 clove garlic (finely diced)
  • I tablespoon ginger (finely diced)
  • 2 finely sliced chillies (more or less depending on your taste)
  • 3 tablespoons olive oil (+ bit extra for serving)
  • 1 cup diced fresh tomato (skin removed) + some whole mimi tomatoes for colour & sweetness
  • ½ large sweet potato cut in large dice
  • 3 long thin eggplants cut into 1cm pieces
  • 4 dates chopped
  • Handful dried cranberries
  • ½ preserved lemon or lime (pulp removed, washed & sliced finely)
  • 2 tablespoons organic tomato paste (plus some added water up to 1 cup)
  • salt / pepper
  • 1 tablespoon Moroccan spice mix (I used Kashmiri Masala mix from Wildings Pantry Essentials)
  • 2 pinches Sumac
  • 10 basil leaves
  • Half bunch coriander roughly chopped
  • 2 tablespoons chopped parsley
  • Couscous to serve (I cooked 4 handfuls of Israeli medium sized couscous but any sort is fine)
  • Pomegranate seeds for dressing the dish
  • 2 spring onions including greens finely slice
  • 1 tablespoon chopped pistachio (didn't have any)
  1. Heat the oil in a tajine or large pan and add the shallots, garlic, chilli & ginger and fry gently for 2 minutes
  2. Add the chicken and watch it doesn't stick - turning regularly
  3. Add the tomatoes, sweet potato pieces and eggplant stirring to mix
  4. Add the tomato paste and water mix
  5. Add spices, seasoning, herbs (reserve some for serving), dates, cranberries & preserved lemon
  6. Cook over low heat with lid on for at least 1 hour stirring often to stop it sticking
  7. Add more water if necessary (you want a nice amount of sauce)
  8. When ready to serve place cooked couscous in the centre of the dish, add the pomegranate, spare herbs, spring onion and some chopped pistachios (I didn't have any) replace tajine lid and heat through before serving
  9. Sprinkle with some sumac and olive oil
  10. Serve with a salad & bread