3tbspcooking oilor a mix of cooking oil and Olive oil
1largeonion finely chopped
1tsp (rounded)chopped parsley
1tsp (rounded)chopped coriander
½tspsalt adjust according to your preferences
¼cuplemon confit or marinated olives for decorationoptional
In your cooking pot, add the chopped onion, oil, garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
Cover your cooking pot and let everything gently boil for 10 minutes in low heat. Stir from time to time.
Add the remaining water, cover the cooking pot and let cook on low to medium heat until the drumsticks are almost ready. This might take from 30 to 40 minutes, depending on your chicken drumsticks. If you are using a traditional tagine pot, it will take a little more. Add water if sauce evaporates. There should be enough water to submerge the drumsticks at least halfway.
Add the frozen chickpeas, sliced carrots and half quantities of parsley and coriander. Cover again and let cook until the chicken, peas, and carrots are all tender and well cooked. This can take between 20 to 30 minutes.
One everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes.
In a tagine pot or large bowl, gently position the chicken drumsticks and vegetables in the center and pour the remaining sauce on top.
Decorate with the marinated olives, fresh parsley, and coriander.
Serve hot or tepid, with fresh bread.
Moroccan chicken tajine is best savored with french bread or homemade bread. If both options are not available/possible for you, you can serve your tagine with toasted white bread (choose a non-sweet one) or rice.