¼cupred olivesoptional, but they add an amazing flavor!
4 to 6cupswateradjust depending on evaporation
½tspsalt adjust according to your preferences
Prepare your ingredients. Chop the vegetables and press the garlic.
Place the heat diffuser on your stove and place your Deep pan on top of it. Make sure everything is stable before you start cooking.
In the pan, add the chopped onion, oil, pressed garlic, spices, chicken drumsticks, and ½ cup of water. Mix until the drumsticks are entirely covered with the sauce.
Cover your pan and let everything gently boil for 10 minutes on low heat. Stir from time to time.
Pour 3-4 cups of water or until your chicken is covered with the sauce.
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. Check regularly and add a little of water if sauce evaporates.
When the chicken is almost done, add the frozen peas, sliced carrots preserved lemons and half the quantity of parsley and coriander. Cover again and let cook until everything is all tender and well cooked. This can take between 20 to 30 minutes. Check regularly and add water whenever needed.
Once everything is well cooked and if there is a lot of sauce, uncover your pot and let evaporate for a few minutes. The sauce should be thick, not watery.
To serve your dish, gently position the chicken drumsticks and vegetables in the center of your plate and pour a little of the sauce on top.
Decorate with marinated olives and some fresh parsley, and coriander.
Serve hot or tepid, with fresh bread.
Moroccan chicken tagine is best savored with french bread (crispy baguettes) 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.