Tazhin with chicken

The name tazhina comes from a traditional Moroccan earthenware for cooking, similar to a deep frying pan with a conical lid with a hole for steam. Today, tazhins are popular among cookware manufacturers, but you can use a cauldron or thick-walled goose pot to make this recipe so that the dish is "simmered" over low heat.

Ingredients

• 2 zucchini
• 2 carrots
• 3 potatoes
• 2 tomatoes
• 1 onion
• 4 chicken thighs
• ¾ glass of water
• a mixture of spices (half a teaspoon of turmeric, ¼ teaspoon of cumin, ¼ teaspoon of paprika, a pinch of ground cloves, a pinch of ground nutmeg, a pinch of ground coriander)
• olive oil
• salt and pepper

Directions

1. Fry the chicken in the pan in which you will cook until golden and divide it into coarse pieces.
2. Cut vegetables: onions into semicircles, potatoes into 4 parts, zucchini, and carrots cut along coarse straws.
3. Add vegetables and spice mixture to the chicken, pour water, stir, salt, cover, and cook on low heat for at least an hour.
4. Serve tazhin with chicken with couscous.