This is one of the most iconic Moroccan stews you are ever going to eat. It's simple, delicious and packed with healthy veggies. If you have never made a Tagine before then this simple Chicken and Green Beans Tagine is a great place to start.
Prep your preserved lemon by cutting it in half, removing the pulp and roughly chopping it. The lemon skin into strips and set aside.
Start by drizzling 1-2 tbsp. of olive oil on the base of your dish. Add your chicken drumsticks on top. Top with your onions and preserved lemon (pulp and skin). Drizzle your spices then place your potatoes all around the chicken. Top with green beans and drizzle with salt and pepper. Drizzle about a 1/3 of a cup of water and cover with your lid.
Make sure that your tagine is cracked open like this to allow for the steam to escape and avoid overflow.
At this point, it is just a waiting game. Keep an eye on your tagine, make sure that it doesn't burn. However, I will say that if you do leave it on low-heat and use a lid like demonstrated above, your tagine will not burn. After 40-45 minutes your Tagine should look very saucy.
As you can probably see, the Tagine is still very watery. If you are the kind of person who likes a saucy stew then just go ahead and serve it. However, if like me, you prefer a thicker stew, then let your tagine simmer for another 5-8 minutes uncovered.
Serve with some crusty bread and share with your family and loved ones. Enjoy <3
Potatoes: I used small potatoes, so I did cut them into halves instead. If your potatoes are 7" to 9" long then you would want to cut them into quarters. If they are smaller 5" or less, then cut them into halves.
Green beans: I did prep them by cutting off the pointy ends. This makes them a lot more enjoyable to eat.