4cupswater3 cups if cooking in a traditional tagine clay pot
1/4cupmarinated olives for dressing
In a cooking pot, mix the cooking oil, garlic, chopped onion, spices, chicken, and ½ cup of water, cover 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 chicken is almost ready. This might take from 30 to 50 minutes, depending on your chicken drumsticks. If you are using a traditional tagine pot, it can take a little more.
Once they are almost ready, add the frozen chickpeas and sliced potatoes. Cover again and let cook until the chicken, peas, and potatoes are all tender and well cooked. This can take between 30 to 40 minutes. You might have to add more water if your potatoes are very absorbent or if your sauce gets evaporated.
To nicely dress your Moroccan chicken tajine dish, put chicken, chickpeas, and potatoes in the center of your plates, and pour the remaining sauce (if any) on top.
Decorate with the marinated olives.
Moroccan chicken tajine is best savored with french bread or whole wheat braid. However, as I know these can be hard to find, you can eat it too with Lebanese patties or rice.