The story from our adventure in this beautiful country was kind of crazy but we enjoyed it so much.

At the time, my boyfriend (now husband), gave me an amazing surprise. He told me that our plan was to go to the mountains and we were to stay in an old dirty hotel… But this wasn’t the case, he had his own plans which he kept secret. I fell asleep during the night while we were on the bus ride to the “mountains” and when I woke up the next morning, I was surprised to find that we were on a beautiful surfing beach in Taghazout… Yes!! Surfing, sun and the beach! This one was the most amazing surprises I’ve ever received. So we enjoyed a couple days in Taghazout where, in the evening of the first night, we enjoyed this delicous Moroccan dish.

A lot of hitch hiking, couchsurfing, meeting new friends, exploring and trying amazing new meals and drinks like Couscous, snail soup, avocado shakes, dates and a popular soup from the night market which made my husband sick. So what was the best meal? That’s one’s easy, the Moroccan tajine. While in Agadir, we went into the busy market and bought some traditional spices. Later, I got ahold of some good Tajine recipes. I tried each, one by one until I came upon my own version I’ll share with you today. Not only am I extremely happy with it, but it’s very popular with our friends and family. So by request, I’ll share the recipe with you here.

Like I always say, I know you’re going to love it… go ahead and try it for yourself. It’s awesoooome!!!!

So this is my own version of Moroccan tajine. Here’s what you’ll need:

6 chicken thighs (about 1.2 kilogram)
4 red onions
2 yellow onions
6 cloves of garlic
8 big potatoes
4 carrots
4 fresh chilli (depends on you)
2 spoons of butter
olive oil
bay leaves
ginger powder
ground coriander
white pepper
cumin
turmeric
saffron

First, I marinate the chicken for a couple of hours in the refrigerator which is very simple to prepare; just take a big bowl, place the raw chicken into it and add all your spices – ginger powder, ground coriander, white pepper, turmeric, saffron, chilli, a little bit of olive oil, salt and fresh ground garlic.

Next, I’ll heat the oil and brown the onions in a frying pan. Once browned, remove the onions and put them to the side inside your pot or tajine bowl.

Use the same pan and add more oil to brown the chicken.

Add the chicken stock. When your chicken gets brown place it to a pot or tajine bowl. Now it’s ready to put it to the oven and leave it for about an hour on 180 degrees Celsius.