Tagine Tajine Chicken with Carrots
Dive into the comforting flavors of North Africa with this aromatic Tagine Tajine Chicken with Carrots recipe. Perfectly spiced chicken thighs are slow-simmered with tender carrots, zesty preserved lemons, and briny green olives for a burst of savory and citrusy goodness. Enhancing the dish are warming spices like cumin, cinnamon, and turmeric, infusing every bite with rich, earthy notes. Cooked in a traditional tagine or a heavy-bottomed pot, this one-pot wonder creates a fragrant, flavorful sauce perfect for soaking into fluffy couscous. Garnished with fresh cilantro and parsley, this hearty and wholesome meal is ideal for impressing guests or enjoying a cozy family dinner. Whether you're seeking authentic Moroccan flavors or a satisfying weeknight meal, this tagine delivers it all!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 3 tablespoons Olive oil
- 1 piece Onion (medium, diced)
- 3 cloves Garlic (minced)
- 1.5 teaspoons Ground cumin
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Carrots (peeled and cut into sticks)
- 2 cups Chicken stock
- 1 piece Preserved lemon (quartered)
- 0.5 cup Green olives (pitted)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Fresh parsley (chopped)
- 4 cups Cooked couscous (for serving)
Instructions
Heat 2 tablespoons of olive oil in a tagine or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and pepper, then brown them in the pot for 3-4 minutes per side. Remove and set them aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the diced onion and cook for 5 minutes until softened.
Add the minced garlic, ground cumin, cinnamon, ginger, turmeric, and paprika. Stir for 1 minute to toast the spices and release their aroma.
Return the chicken thighs to the pot, arranging them evenly.
Add the carrot sticks, chicken stock, and preserved lemon quarters. Bring the mixture to a gentle simmer.
Cover the tagine or pot with its lid and reduce the heat to low. Cook for about 1 hour, occasionally basting the chicken with the cooking liquid.
After 1 hour, stir in the green olives and continue cooking for another 15-20 minutes, uncovered, to slightly reduce the sauce.
Garnish the dish with freshly chopped cilantro and parsley.
Serve the tagine chicken hot over a bed of cooked couscous for a complete meal.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2169 mg | 94% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
