Chicken tajine is one of the famous traditional food in Morocco. Whenever I think about a tajine meal I imagine a dish full of different spices and flavors. I also imagine traveling the Sahara desert and exploring the beauty of an amazing ethnic culture. I got a chance to visit Morocco in 2005 with a group of french friends. I speak both arabic and berber, so I was guiding them around. I had such an amazing experience and the best of it was the food.

This recipe is so loved by everyone in my family. I cook it very often during the holy month of Ramadan. The chicken and meatballs combination makes this recipe a more nutrient dense meal . More protein for the body to be able to function in a normal way for several hours of fasting during the day. This to say that this recipe is very filling.

I love cooking this dish in this le creuset cast iron brainer.  If you have a tajine it’s best, but this braiser cooks it perfect too. I recommend this tajine. 

To give your tajines more flavor, stock up on North African spice. You can click on each spice in the ingredients to get it.

Paleo Moroccan Chicken And Meatballs Tajine

Ingredients

• 1 tablespoon grass-fed  ghee
• 6 Chicken drumsticks
• 1  medium onion chopped
• 1 small tomato
• 1/3 cup parsley
• 1/3 cup coriander
• 1 teaspoon saffron
• 1/2 teaspoon black pepper
• 1/2 teaspoon ras Al Hanout
• 1/2 teaspoon ginger powder or some fresh ginger
• 1  Moroccan preserved lemon
• 3 cups chicken broth if you have or water
• one cup green olives
• Sea salt for seasoning

For the meatballs

• 1 small yellow diced  onion
• 1 bot parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Sea salt for seasoning

Directions

In a crockpot , melt the the fat over medium heat. Add the chicken, diced onion, salt and pepper and cook for 10 minutes. Season with saffron, cumin and add the preserved lemon, tomatoe, coriander and parsley and cook by tearing time to time for another 10 minutes.

Add water or chicken broth and cover. Bring the mixture to boil and then reduce the heat to medium-low.

While the chicken is cooking form the meatballs by mixing all the ingredients together. put some fat in a pan and sauté the meatballs for just 5 minutes to give them that grilling look  and put them aside.

Also bring a saucepan of 3 cups of water to boil and put the olives and boil for  10 minutes, then drain.

Slowly add the meatballs and the olives into the chicken sauce and let everything cook for another 30 minutes.

Do you have any Tajine ideas you would like to share? Please do so by leaving a comment

Bonne apetit!

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Paleo Baked Chicken Legs Tajine Recipe

Our North Africa, Mediterranean cuisine is known for it’s variety of tajines. One of my friends once  told me that I turn everything into tajine when I cook. I am sure she would want to say where are the olives after she sees this recipe. It’s true that I am obsessed with olives and can eat them for every meal in a different tajines. This recipe is easy to make and delicious. I make it whenever I have guests because I can multitask while my main dish is being baked.

Paleo Baked Chicken Legs Tajine Recipe

Ingredients

• 4 chicken legs ( buy organic if possible )
• 2 tablespoons ghee ( buy it here )
• 1/2 medium chopped onion
• 1/2 medium tomato
• 2 cloves garlic
• 1 tablespoon cumin ( get it here )
• 1 teaspoon dried thyme ( get it here )
• 1 teaspoon dried rosemary ( get it here )
• 1 teaspoon powdered ginger ( get it here )
• 1/4 cup chopped cilantro
• 1/4 chopped parsley
• 1/2 Lemon confit ( optional )
• fine sea salt and ground black pepper

Instruction

1. In a food processor, pulse together the onion, garlic, tomato, thyme, cumin, ginger, cilantro, parsley and the ghee
2. Place the chicken legs in an oven dish and poor the mixture on to and mix throughly. ( For more flavor you can marinate everything up to 8 hours in the fridge
3. Cut the fermented lemon into two pieces and place it on the corners of the dish
4. Bake in a covered at 350 degrees for 45 minutes
5. Broil for 5 minutes before serving

Do You have any Tajine recipes you would like to share? Feel free to do so in a comment.

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Easy Mediterranean Roasted Chicken Drumsticks

This delicious recipe is one of the recipes I make whenever I run out of time and need to other household chores,  but still want a fancier looking and delicious dinner. It’s very easy to make and looks wonderful on the dinner table. My kids love it. I also usually make it to take it for a picnic at the park as it’s less messy and easy to eat. For some of you who follow me on Instagram, you know how much I love chicken. I usually post pictures and write the recipe down here on my blog few days later if people are asking for it.

The best way to chose your chickens is to get them free range, organic straight from the farm. I am fortunate to get to know a great farmer in Vacaville, CA and always get 6 to 10 medium whole chicken whenever I visit. You can also buy some great grass-fed meat here.

Easy Mediterranean Roasted Chicken Drumsticks Recipe

Ingredients:

• 1 tablespoon ghee ( get it here )
• Chicken drumsticks ( 8 to 10 pieces  )
• 1/2 teaspoon rosemary ( get it here )
• 1/2 teaspoon thyme ( get it here )
• 1/2 teaspoon cumin ( get it here )
• 1/2 teaspoon turmeric ( get it here )
• 1/2 ground ginger ( get it here )
• 1/2 teaspoon yellow curry ( get it here )
• 1 teaspoon lemon
• 1 teaspoon non GMO, gluten free mustard ( get it here )
• 1 clove mushed garlic
• Sea salt and pepper
• Boiled eggs, olives and lettuce for decoration

Instructions:

1. Preheat the oven to 350 F
2. Mix all the ingredients in a bowl
3. Butter an oven plate with a top
4. Place the chicken drumsticks in it
5. Add the spices, garlic, lemon, ghee and salt
6. Mix everything and place in the oven
7. Cook for an hour
8. Remove the cover and broil for 4 to 5 minutes
9. Serve and enjoy with your favorite salad

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Chicken and olive Tajine is one of the famous dishes in the Mediterranean food of north Africa. It ‘s mostly a special dish in Morocco and Algeria. I personally cook this dish at least once a week. The persevered lemon and olives add a special flavor to the chicken. This dish cooks best in a Tajine ( I have this one), but a stockpot is also good.

How to make chicken and olive Tajine

 Ingredients:

• 1 tbsp grass fed butter or ghee
• 4 chicken legs
• 1 onion, diced
• Sea salt and pepper to taste
• 1 pinch saffron (1 tsp turmeric can be substituted)
• 1 teaspoon fresh shredded ginger
• 2 cups of water or homemade chicken broth
• 1/2 pound kalamata olives
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• 1 preserved lemon (buy it here)
• 1 medium tomato

Directions:

1. Melt the fat in a large stockpot over medium heat
2. Add in chicken and onion with a pinch of salt and pepper
3. Sauté the chicken for 10 minutes until it starts to golden.
4. Add the the saffron, cilantro, parsley, ginger and blended tomato
5. Add in the water or chicken broth
6. Simmer the chicken in the broth for 30 minutes uncovered
7. Add the olives and lemon to the pot and cook for 15 more minutes.
8. Transfer the chicken to a baking dish and rost for 10minutes on medium broil.
9. Put the chicken in a serving plate and poor the sauce on top

Enjoy!

(always use organic produce and pasture raised animals for best taste and health!)

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https://holisticseedlings.com/beef/paleo-thai-seafood-soup/

https://holisticseedlings.com/beef/three-minutes-tuna-salad/

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I am not sure about your own toddler, but mine hates anything green her plate. I usually hide stuff for her in smoothies, but for some reasons she loved this stuffed chicken with creme fraiche and for some reasons she did not care about the spinach. I am guessing the creme covered whatever taste she does not like in green leafy vegetables.

How to make stuffed chicken with creme fraiche

Ingredients

For the marinate

• 1 tablespoon ghee
• 4 chicken breasts ( choose organic if possible )
• 1 teaspoon curry powder. Get it here
• 1/2 teaspoon turmeric. Get it here
• Fine sea salt and pepper
• 1/2 teaspoon powdered ginger. Get it here
• 1/2 teaspoon fresh or powered mustard. Get it here
• 1/2 herbes de provence. Get it here
• 1/3 cup of heavy whipping cream

For the stuffing:

• 1 tablespoon of ghee
• 1/2 chopped onion
• 1 pound of organic frozen chopped spinach
• 1 cup creme fraiche or 2 tablespoons  sour cream.
• Real Sea salt and pepper
• 1/2 spoon of cumin. Get it here

Instructions:

1. Open the chicken breasts, place them in an oven dish and add all the ingredients in the marinate section.
2. Cover it with plastic wrap and place in the fridge to marinate for at least 12 hours
3. In a pan, sauté the onions in ghee for about 10 minutes and add the spinach
4. Sprinkle with salt and and pepper
5. Add the cumin and cook for another 20 minute at medium heat
6. Take off the heat and add Creme Fraiche or sour cream.
7. Open up the chicken breasts and put a spoonful and roll it to close it. ( you can use wooden skewers to kind of keep it closed)
8. Sprinkle the rest of the stuffing on to or in between the chicken breasts.
9. Preheat the oven at 350.
10. Place them in baking dish with a lid and bake for hone hour and half hours.
11. After it’s cooked remove the lid and put some butter on to of the breast and roast on medium for 5 minutes.

Note: You can follow the same steps  If you want to use the slow cooker. Enjoy!

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